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Braised Beef Shank with Wine and Tarragon

Braised Beef Shank with Wine and Tarragon

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 449 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 449 kcal
  • 22%
  • Fat:
  • 21.8 g
  • 33%
  • Carbs:
  • 12.9g
  • 4%
  • Protein:
  • 32.7 g
  • 65%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 449 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  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.

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.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Reviews

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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 ...

Amazingly good! My husband used this recipe and the beef shank turned out great! Now it became my favorite dish.

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....

Easy, tasty, exactly as described. Missing a certain zip for 5 stars, but definitely a keeper!

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.

This was amazing! So easy to make. It was perfect!

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 ...

It turned out to be good, I only cooked it for 3 hours.

Meat was very tender and that was great. Next time I'm going to add some garlic and tomatoes for extra flavor.

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