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Braised Beef Shank with Marsala and Tarragon

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PREP TIME
15 min
COOKING TIME
310 min
TOTAL TIME
325 min
SERVINGS
4 servings
Dinner
Braised Beef Shank with Marsala and Tarragon
Ingredients
  • 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
  • 1 cup water, or as needed
  • 2 tablespoons dried tarragon
Instructions
1
Collect all necessary ingredients beforehand.
2
Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius).
3
Heat a generous amount of olive oil in an oven-safe, deep skillet with a lid over medium-high heat. Sprinkle salt and pepper generously onto the beef shank.
4
Cook the beef shank in hot oil until it is nicely browned on all sides, taking around 5 to 10 minutes. Transfer the beef shank to a plate.
5
Sauté sliced onions and celery in the same skillet until they become translucent, requiring about 5 to 10 minutes.
6
Pour a good amount of wine into the skillet and bring it to a boil while scraping the browned bits of food from the bottom of the pan using a wooden spoon.
7
Place the beef shank into the onion-wine mixture; add a sufficient amount of beef broth and pour in enough water to cover 1/2 to 3/4 of the beef shank. Sprinkle some fresh tarragon leaves over the shank; cover the skillet with a lid.
8
Bake the beef in the preheated oven until it becomes tender and falls off the bone, taking approximately 5 hours. Season with salt and pepper to taste before serving.