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Braised Beef Shank with Wine and Tarragon

Rated as 4.47 out of 5 Stars
2

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

5 h 25 m servings 449
Original recipe yields 4 servings

Directions

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  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.

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


Per Serving: 449 calories; 21.8 12.9 32.7 79 449 Full nutrition

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Reviews

Read all reviews 34
  1. 36 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

I will make again but with less tarragon.

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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 ...

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 ...

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.

Amazingly good! My husband used this recipe and the beef shank turned out great! Now it became my favorite dish.

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....

This was amazing! So easy to make. It was perfect!

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

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.

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...