Braised Beef Shank with Wine and Tarragon

author: zuklaak source:


  • 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


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

  • 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.

  • 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.

  • 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.

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