Braised Beef Shank with Wine and Tarragon

This beef shank recipe uses a flavorful braising liquid of Marsala wine, beef broth, and tarragon for fall-off-the-bone beef for an easy, hearty meal.

• Preparation Time: 15 mins
• Cooking Time: 5 hr 10 mins
• Total Time: 5 hr 25 mins
• Calories: 449 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

Place beef shank into onion-wine mixture; add beef broth and pour in enough water to cover 1/2 to 3/4 of the beef shank. Sprinkle tarragon over shank; cover the skillet with a lid.

Step 3

Bake in the preheated oven until meat falls off the bone, about 5 hours. Season with salt and pepper before serving.

Step 4

Gather all ingredients.

Step 5

Heat olive oil in an oven-proof deep skillet with a lid over medium-high heat. Season beef shank with salt and pepper.

Step 6

Cook beef shank in hot oil until browned on all sides, 5 to 10 minutes. Transfer beef shank to a plate.

Step 7

Sauté onion and celery in the same skillet until onion turns translucent, 5 to 10 minutes.

Step 8

Pour in wine and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.