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Braised Beef Shank with Wine and Tarragon
Braised Beef Shank with Wine and Tarragon
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Prep Time:
15 minutes
Cook Time:
310 minutes
Total Time:
325 minutes
Tender beef shank braised with Marsala wine, beef broth, and tarragon for a delicious and comforting meal.
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
  • 1 cup water, or as needed
  • 2 tablespoons dried tarragon
Instructions:
  • Prepare all the delicious ingredients.
  • Preheat the oven to a cozy 300 degrees F (150 degrees C).
  • In a lidded, oven-proof skillet, warm up some olive oil over medium-high heat. Season the beef shank generously with salt and pepper.
  • Brown beef shank in hot oil until golden all over, about 5 to 10 minutes. Transfer to a plate.
  • Cook the onion and celery together in the skillet until the onion becomes translucent, which should take around 5 to 10 minutes.
  • Add the wine and bring it to a vigorous boil, while using a wooden spoon to scrape off the flavorful browned bits from the bottom of the pan.
  • Place the beef shank in the fragrant onion-wine mixture, add beef broth, and pour just enough water to cover half to three-quarters of the shank. Sprinkle tarragon over the meat and cover the skillet with a lid.
  • Slow cook in the preheated oven until the meat is tender and easily falls off the bone, approximately 5 hours. Season to taste with salt and pepper before serving.

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