-
-
My review
Braised Beef Shank with Wine and Tarragon
2
zuklaak
"Was at the grocery store and beef shanks were on sale, brought it home and this was the result."
Added to shopping list.
Go to shopping list.
Ingredients
5 h 25 m servings 449Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 300 degrees F (150 degrees C).
- 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.
- 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.
- 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.
- Bake in the preheated oven until meat is falling off the bone, at least 5 hours. Season with salt and pepper before serving.
Footnotes
- Cook's Note:
- This is a very flexible recipe, you could use different meats, wines, or spices. Also, including potatoes or carrots would be good too. For an extra kick throw in some Grill Mates® Montreal steak seasoning. For the braver, the marrow in the bones is quite good.
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 3133 Ratings
-
-
-
-
-
Most helpful positive review
1/24/2015
I have never cooked beef shanks before. I bought some at the market just because they looked, and were priced nice. So I came to A/R to find a recipie to make them and this was the only one! I ...
Most helpful critical review
10/8/2018
There is no way 5 hours at 300 degrees is correct. We followed the instructions and our Lodge enameled cast iron Dutch oven produced completely dried out beef shanks, no broth and incinerated v...
Most helpful
Most positive
Least positive
Newest
1/24/2015
I have never cooked beef shanks before. I bought some at the market just because they looked, and were priced nice. So I came to A/R to find a recipie to make them and this was the only one! I ...
6/3/2014
This was delish! My entire family of 6 LOVED it. That's not easy to do. This is a keeper recipe. If using organic grass-fed beef shanks from local farmer (truly clean meat), I would check it an ...
5/30/2015
Amazingly good! My husband used this recipe and the beef shank turned out great! Now it became my favorite dish.
11/19/2016
Excellent, but you better tell folks to use DRY Marsala wine! It comes in both dry and sweet, and I don't think you would want sweet in this dish.
2/14/2016
This is a great recipe. I cooked at 275 degrees. The lower and slower you go the better. It all depends on how much time you have. If I had more time I would have gone to 225 or 230 degrees....
2/26/2017
excellent and easy awesome makes the whole house smell amazing and an excellent soup base at the end....Love it and have made it multiple times... also good with other than shanks
11/13/2016
So good. Served on noodles. I didn't have the celery, so replaced with a shredded carrot which broke down. Really delicious and reminded me of a ragu.
8/30/2016
Added everything except the tarragon. So we sub. with marjoram instead. I lowered the temp a little in the oven.I love this cut of meat because the depth of flavor coming from the bone broth. Fa...