How To Make Braised Beef Shank with Wine and Tarragon
Taking it nice and slow? These braised recipes may just be what you’re looking for. Bring out the taste and aroma of the best parts of the meat as you cook them on low fire. Get to do other tasks even while cooking using these braised recipes.
Serves:
Ingredients
- 2 lbs beef shank
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup red wine
- 2 cups beef broth
- 2 sprigs fresh tarragon
- Salt and pepper to taste
Instructions
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Preheat the oven to 325°F (163°C).
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Season the beef shank with salt and pepper. Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
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Sear the beef shank on all sides until browned, then remove from the pot and set aside.
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In the same pot, add the diced onion and minced garlic. Sauté until the onion is translucent and fragrant.
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Pour in the red wine and bring to a boil, scraping the bottom of the pot to release any browned bits.
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Add the beef broth and bring to a simmer. Return the beef shank to the pot along with the fresh tarragon.
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Cover the pot and transfer to the preheated oven. Braise for about 2 to 3 hours, or until the beef is fork-tender.
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Remove the pot from the oven and let the beef shank rest for a few minutes.
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Serve the braised beef shank with the cooking liquid and garnish with fresh tarragon leaves.
Nutrition
- Calories : 380kcal
- Total Fat : 18g
- Saturated Fat : 6g
- Cholesterol : 99mg
- Sodium : 564mg
- Total Carbohydrates : 4g
- Dietary Fiber : 1g
- Sugar : 2g
- Protein : 49g
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