Braised Beef Shank with Wine and Tarragon Recipe - Allrecipes.com
  • READY IN 5+ hrs

Braised Beef Shank with Wine and Tarragon

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    5 hrs 10 mins
  • READY IN

    5 hrs 25 mins

Directions

  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 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.
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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.
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Reviews More Reviews

Nov 17, 2014

I've got this in the oven right now and am giving it a 4 star because it smells devine. I have one question though, where is the beef broth used?

 
Jul 14, 2014

Made this dish last night ... it was good and I meant to take a pic but we were sitting down eating when I remembered! I added a couple cloves of garlic, a couple carrots and a parsnip to it ... I would make this again ...

 

3 Ratings

Jun 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!

 

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Nutrition

  • Calories
  • 449 kcal
  • 22%
  • Carbohydrates
  • 12.9 g
  • 4%
  • Cholesterol
  • 79 mg
  • 26%
  • Fat
  • 21.8 g
  • 33%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 32.7 g
  • 65%
  • Sodium
  • 507 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

zuklaak
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