Name: Braised Beef Shank with Wine and Tarragon
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Olive oil - 2 tablespoons; Beef shank - 2 pounds; Salt and ground black pepper to taste - 2 pounds; Onion, cut into 1/2-inch cubes - 1; Celery, cut into 1/2-inch cubes - 2 stalks; Marsala Wine - 1 cup; Beef broth - 1 (14 ounce) can; Water, or as needed - 1 cup; Dried tarragon - 2 tablespoons

Ingredients for - Braised Beef Shank with Wine and Tarragon

1. Olive oil 2 tablespoons

2. Beef shank 2 pounds

3. Salt and ground black pepper to taste 2 pounds

4. Onion, cut into 1/2-inch cubes 1

5. Celery, cut into 1/2-inch cubes 2 stalks

6. Marsala Wine 1 cup

7. Beef broth 1 (14 ounce) can

8. Water, or as needed 1 cup

9. Dried tarragon 2 tablespoons

How to cook deliciously - Braised Beef Shank with Wine and Tarragon

1 . Stage

Gather all ingredients. Dotdash Meredith Food Studios

2 . Stage

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

3 . Stage

Heat olive oil in an oven-proof deep skillet with a lid over medium-high heat. Season beef shank with salt and pepper. Dotdash Meredith Food Studios

4 . Stage

Cook beef shank in hot oil until browned on all sides, 5 to 10 minutes. Transfer beef shank to a plate. Dotdash Meredith Food Studios

5 . Stage

Sauté onion and celery in the same skillet until onion turns translucent, 5 to 10 minutes. Dotdash Meredith Food Studios

6 . Stage

Pour in wine and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Dotdash Meredith Food Studios

7 . Stage

Place beef shank into onion-wine mixture; add beef broth and pour in enough water to cover 1/2 to 3/4 of the beef shank. Sprinkle tarragon over shank; cover the skillet with a lid. Dotdash Meredith Food Studios

8 . Stage

Bake in the preheated oven until meat falls off the bone, about 5 hours. Season with salt and pepper before serving. Dotdash Meredith Food Studios