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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."
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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.
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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.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 4855 Ratings
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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
10/5/2019
I think the overall recipe/flavors are probably good, but I can't really tell because the dish burned. Next time I take a stab at this, I'm reducing the temperature and putting less trust in the...
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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 ...
1/6/2019
Since I just cook for one, I used one 1Lb. beef shank and cut the liquids by about 1/4. I also added a few sliced mushrooms. This was very, very tasty and I'll make it again!
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
11/19/2016
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....
5/30/2015
Amazingly good! My husband used this recipe and the beef shank turned out great! Now it became my favorite dish.
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!! Than...