Braised Beef Shank with Wine and Tarragon

Name: Braised Beef Shank with Wine and Tarragon
Prep time: 10 min
Cuisine: allrecipes.com
Ingredients: 2 tablespoons olive oil; 2 pounds beef shank; salt and ground black pepper to taste; 1 onion, cut into 1/2-inch cubes; 2 stalks celery, cut into 1/2-inch cubes; 1 cup Marsala wine; 1 (14 ounce) can beef broth; water to cover; 2 tablespoons dried tarragon

Ingredients

2 tablespoons olive oil
2 pounds beef shank
salt and ground black pepper to taste
1 onion, cut into 1/2-inch cubes
2 stalks celery, cut into 1/2-inch cubes
1 cup Marsala wine
1 (14 ounce) can beef broth
water to cover
2 tablespoons dried tarragon

Instructions

Step 1

Preheat oven to 300 degrees F (150 degrees C).

Step 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.

Step 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.

Step 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.

Step 5

Bake in the preheated oven until meat is falling off the bone, at least 5 hours. Season with salt and pepper before serving.