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Braised Beef Shank with Wine and Tarragon

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


5 h 25 m 4 servings 449 cals

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.


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.


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


By: Zuklaak

***Grabbed from:

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