Italian braised beef and potatoes

Season both sides of thick beef shank slices with salt, black pepper and cayenne.

Sear in a heavy-bottomed Dutch oven over high heat with a few tablespoons of olive oil, about three or four minutes per side.

If the shanks curl as the connective tissue contracts, snip through the edge in a few spots so they lie flat. Remove the browned beef to a plate.

Reduce the heat to medium; add the chopped onions and celery with a big pinch of salt or the seasoning mix and cook, stirring, a few minutes until translucent and golden.

Add tomato paste, a generous amount of minced garlic, dried rosemary and dried marjoram; cook a couple of minutes to toast the tomato paste.

Add a little white wine and cook a couple of minutes until it just about disappears.

Add chicken broth and one bay leaf, turn the heat to high and bring back to a simmer.

Return the beef with its accumulated juices; baste the tops with a spoon (optional).

Turn off the heat, cover, and braise in the center of a 325 degree oven for two hours, until close to but not quite fork tender.

Toss peeled, quartered Yukon gold potatoes with olive oil, the seasoning mix or salt, and a couple tablespoons of beef fat skimmed from the pot.

Set the potatoes on top of the meat; rinse the bowl with about half a cup of water and add it.

Cover and return to the 325 degree oven about another hour, until a knife or fork slides into the meat and potatoes with no effort.

Baste the top, finish with a sprinkling of chili flakes and freshly chopped Italian parsley; serve in bowls with the braising liquid, sliced bread and an optional squeeze of lemon.