Braised Beef Shank with Wine and Tarragon

Name: Braised Beef Shank with Wine and Tarragon
Total time: 325
Yield: 4
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

Recipe by zuklaak from allrecipes.com

Dinner 5 Hr. 25 Mins.

Ingredients

4 servings

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2 tablespoons olive oil
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2 pounds beef shank
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salt and ground black pepper to taste
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1 onion, cut into 1/2-inch cubes
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2 stalks celery, cut into 1/2-inch cubes

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1 cup Marsala wine
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1 (14 ounce) can beef broth
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1 cup water, or as needed
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2 tablespoons dried tarragon

Instructions

Gather all ingredients.
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.