Description
Was at the grocery store and beef shanks were on sale, brought it home and this was the result.
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
- water to cover
- 2 tablespoons dried tarragon
Instructions
- Preheat the oven to 300 degrees F (150 degrees C).
- Heat olive oil in an oven-proof deep skillet with a lid over medium-high heat.
- Season beef shank with salt and pepper. Cook beef shank in hot oil until browned on all sides
- 5 to 10 minutes. Transfer beef shank to a plate.
- Sauté onion and celery in the same skillet until onion turns translucent
- 5 to 10 minutes. Pour in wine and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
- Place beef shank into onion-wine mixture; add beef broth and pour in enough water to cover 1/2 to 3/4 of the beef shank. Sprinkle tarragon over shank; cover the skillet with a lid.
- Bake in the preheated oven until meat falls off the bone
- about 5 hours. Season with salt and pepper before serving.
Prep Time: 15 mins
Cook Time: 5 hrs 10 mins
Total Time: 5 hrs 25 mins
Servings: 4