Braised Beef Shank with Wine and Tarragon recipe

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Ingredients

2 tablespoons olive oil
2 pounds beef shank
salt and ground black pepper to taste
1 onion, cut into 1/2-inch cubes
2 stalks celery, cut into 1/2-inch cubes
1 cup Marsala wine
1 (14 ounce) can beef broth
water to cover
2 tablespoons dried tarragon

Nutrition Info

449.3 calories
carbohydrate: 12.9 g
cholesterol: 79.4 mg
fat: 21.8 g
fiber: 0.9 g
protein: 32.7 g
saturatedFat: 6.7 g
servingSize: -
sodium: 449.1 mg
sugar: 6.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 300 degrees F (150 degrees C).

  2. Heat an oven-proof deep skillet with a lid over medium-high heat on the stove, add olive oil. Season beef shank with salt and pepper. Cook beef shank in the hot oil until browned on all sides, 5 to 10 minutes. Transfer beef shank to a plate.

  3. Saute onion and celery in the same skillet until onion starts to get translucent, 5 to 10 minutes. Pour wine over onion mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.

  4. Return beef shank to onion-wine mixture, add beef broth and pour in enough water to cover 1/2 to 3/4 the beef shank. Sprinkle tarragon over shank, cover skillet with lid.

  5. Bake in the preheated oven until meat is falling off the bone, at least 5 hours. Season with salt and pepper before serving.

Recipe Yield

4 servings

Recipe Note

Was at the grocery store and beef shanks were on sale, brought it home and this was the result.

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