Braised Beef Shank with Wine and Tarragon

Braised Beef Shank with Wine and Tarragon
  • 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


  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.

05/15/2018
Braised Beef Shank with Wine and Tarragon, recipe PT15M PT1H 5 455 calories

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