Braised Beef Shank with Wine and Tarragon

Ingredients

• olive oil (2 tablespoons)
• beef shank (2 pounds)
• salt (0 )
• ground black pepper (0 )
• onion (1 )
• celery (2 stalks)
• Marsala wine (1 cup)
• beef broth (1 (14 ounce) can)
• water (1 cup)
• dried tarragon (2 tablespoons)

Instructions

1. Gather all ingredients.
2. Preheat the oven to 300 degrees F (150 degrees C).
3. Heat olive oil in an oven-proof deep skillet with a lid over medium-high heat. Season beef shank with salt and pepper.
4. Cook beef shank in hot oil until browned on all sides, 5 to 10 minutes. Transfer beef shank to a plate.
5. Sauté onion and celery in the same skillet until onion turns translucent, 5 to 10 minutes.
6. 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.
7. 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.
8. Bake in the preheated oven until meat falls off the bone, about 5 hours. Season with salt and pepper before serving.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 449
• fat: 22 g
• sats: 7 g
• carbs: 13 g
• fibre: 1 g
• protein: 33 g
• salt: 0 g