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 was very skeptical about it. I love to cook but am no expert. This recipie calls for Marsalla wine. I've used that with pork and chicken, but never beef. I also don't personally recall using tarragon in a beef dish before either. Well, I did both of these things with this recipie and it is FANTASTIC!! My family agreed and thought it was gourmet. I served it with butter/parsley red potatoes and steamed green beans. You must try this one!! The only variances I made was the addition of fresh garlic. I rarely make a dish without it! Also I transfered everything to a baking dish and covered it with foil before placing in the oven because I had 5 shanks and my skillet although oven proof was not large enough for all of them. Thank you for sharing this! We will be eating these more often.
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 our early just in case. There was a lot of liquid left over so I drained and froze it for the 2nd time I made the recipe and then I only had to add 1/2 of the liquid ingredients. It may be ready sooner. This did not effect the delicious result in the least. LOVE!
Amazingly good! My husband used this recipe and the beef shank turned out great! Now it became my favorite dish.
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.
Forgot to mention that I added some coarsely grated carrot and it was delish
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.
The pic is confusing? It shows a tomato topping. Is this really a pic of Oso Bucco and not the actual meal made?
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
I adapted this for the instant pot. I followed the instructions (added carrot and a touch of Montreal and garlic) and used the sauté function at the beginning and cooked it under pressure with 2 full meat cycles with a 10 minute natural pressure release and my my it was worth the wait. The tarragon is excellent in this dish and the Marsala brings it all together.
Made this the Sunday after Thanksgiving as my husband and I were pretty turkey'd out....stuck to the recipe and didn't change a thing....FABULOUS! I will definitely be making this again!! Thank you for sharing!
Don t follow this recipe in regards to time and temperature. Cooking at 300 for 5 hours resulted in absolutely burned food. All moisture evaporated from a sealed cast iron enameled pan. Must now throw out the 80.00 pan plus the 26.00 for the beef shanks because everything stuck to the pan bottom. Need to cook at a lower temperature and shorter time and add additional fluid to pan every hour. Or use a multi pot to cook in.
