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Sicilian-Style Beef Shank Ragu Lettuce Cups

Sicilian-Style Beef Shank Ragu Lettuce Cups

Lunch
Prep Time
20min
Cook Time
50min
Servings
4
Calories
380
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Chef's Note

The key to this dish is developing a good fond when searing the beef shank. Don't rush this step - a proper sear creates the deep flavor base that makes this ragu special. You can also make the ragu a day ahead and reheat it - the flavors will intensify overnight!

Tags
beef
keto
low-carb
Italian
Sicilian
lettuce cups
lunch
beef shank
ragu
Ingredients

  • 1.5 pounds beef shank

  • 2 tablespoons olive oil

  • 1 medium onion

  • 1 medium carrot

  • 1 large celery stalk

  • 3 garlic cloves

  • 2 tablespoons tomato paste

  • 1 cup crushed tomatoes

  • 1 cup beef broth

  • 2 tablespoons red wine vinegar

  • 1 teaspoon dried oregano

  • 1 bay leaf

  • 1/4 cup fresh basil leaves

  • 2 tablespoons fresh parsley

  • 2 butter lettuce heads

  • 1 teaspoon lemon zest

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

Instructions
  • 1

    Pat the beef shank dry with paper towels and season generously with 1 teaspoon salt and 1/2 teaspoon black pepper on all sides.

  • 2

    Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.

  • 3

    Sear the beef shank for 3-4 minutes per side until deeply browned. This develops the fond (flavorful brown bits) on the bottom of the pot. Transfer to a plate.

  • 4

    While the beef is searing, dice 1 medium onion, 1 medium carrot, and 1 large celery stalk into small pieces. Mince 3 garlic cloves.

  • 5

    Reduce heat to medium and add the diced vegetables to the same pot. Cook for 5-6 minutes until softened, stirring occasionally to scrape up the fond from the bottom of the pot.

  • 6

    Add minced garlic and cook for 30 seconds until fragrant.

  • 7

    Stir in 2 tablespoons tomato paste and cook for 2 minutes, stirring constantly until it darkens slightly and becomes fragrant.

  • 8

    Pour in 1 cup beef broth and 2 tablespoons red wine vinegar, scraping the bottom of the pot to deglaze and incorporate all the browned bits.

  • 9

    Add 1 cup crushed tomatoes, 1 teaspoon dried oregano, and 1 bay leaf. Stir to combine.

  • 10

    Return the beef shank to the pot, nestling it into the sauce. Bring to a simmer, then reduce heat to low.

  • 11

    Cover and cook for 30-35 minutes, until the beef is tender enough to shred but not falling apart.

  • 12

    Remove the beef shank from the sauce and let cool slightly. Discard the bay leaf.

  • 13

    While the beef cools, continue simmering the sauce uncovered for 5-7 minutes to reduce and thicken.

  • 14

    Using two forks, shred the beef, removing and discarding any bones and tough connective tissue.

  • 15

    Return the shredded beef to the pot and stir to combine with the sauce. Taste and adjust seasoning if needed.

  • 16

    Chop 1/4 cup fresh basil leaves and 2 tablespoons fresh parsley. Stir most of the herbs into the ragu, reserving some for garnish.

  • 17

    Carefully separate and wash the butter lettuce leaves, then pat dry with paper towels.

  • 18

    To serve, arrange the lettuce cups on plates and fill each with a generous spoonful of the beef ragu.

  • 19

    Garnish with remaining fresh herbs and 1 teaspoon lemon zest sprinkled over the top.

Nutrition Information (per serving)
380
Calories
35g
Protein
10g
Carbs
22g
Fat
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