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

Recipe Summary

prep:
15 mins
cook:
5 hrs 10 mins
total:
5 hrs 25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C).

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  • 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.

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(R) Montreal steak seasoning. For the braver, the marrow in the bones is quite good.

Nutrition Facts

449 calories; protein 32.7g 66% DV; carbohydrates 12.9g 4% DV; fat 21.8g 34% DV; cholesterol 79.4mg 27% DV; sodium 449.1mg 18% DV. Full Nutrition

Reviews (59)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2015
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 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. Read More
(21)

Most helpful critical review

Rating: 1 stars
02/03/2020
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. Read More
67 Ratings
  • 5 star values: 46
  • 4 star values: 15
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
01/24/2015
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 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. Read More
(21)
Rating: 5 stars
06/03/2014
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 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! Read More
(9)
Rating: 5 stars
05/30/2015
Amazingly good! My husband used this recipe and the beef shank turned out great! Now it became my favorite dish. Read More
(7)
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Rating: 4 stars
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. Read More
(7)
Rating: 5 stars
06/04/2020
Forgot to mention that I added some coarsely grated carrot and it was delish Read More
(7)
Rating: 5 stars
02/14/2016
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. The pic is confusing? It shows a tomato topping. Is this really a pic of Oso Bucco and not the actual meal made? Read More
(5)
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Rating: 5 stars
02/26/2017
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 Read More
(5)
Rating: 5 stars
01/04/2019
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. Read More
(4)
Rating: 5 stars
11/28/2016
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! Read More
(4)
Rating: 1 stars
02/03/2020
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. Read More