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–+ servings

Braised Beef Shank with Wine and Tarragon

This beef shank recipe uses a flavorful braising liquid of Marsala wine, beef broth, and tarragon for fall-off-the-bone beef for an easy, hearty meal.
Print Recipe
Prep Time 15 minutes
Cook Time 5 hours 10 minutes
Total Time 5 hours 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Method

Ingredients
  

  • 4 beef shanks about 8 ounces each
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 3 cloves garlic minced
  • 1 cup Marsala wine
  • 2 cups beef broth
  • 2 teaspoons fresh or dried tarragon
  • 1 bay leaf
  • Chopped parsley for garnish (optional)

Method
 

  1. Gather all ingredients. Tip: Pat the beef shanks dry with paper towels for better browning.
  2. Season the beef shanks generously with salt and pepper on all sides.
  3. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
  4. Add beef shanks and sear for 4–5 minutes per side until deep golden brown. Remove and set aside.
  5. Add chopped onion, carrots, and celery; sauté for 5 minutes until softened.
  6. Stir in minced garlic and cook for 1 minute until fragrant.
  7. Pour in Marsala wine to deglaze the pot, scraping up any browned bits from the bottom.
  8. Let the wine simmer for 2–3 minutes to reduce slightly.
  9. Stir in beef broth, tarragon, and bay leaf. Return the seared shanks to the liquid.
  10. Bring to a gentle simmer, cover, and transfer to a 325°F oven. Braise for 3 hours, or until meat is tender and falling off the bone.
  11. Remove lid and continue cooking for 20 minutes to thicken the sauce.
  12. Garnish with chopped parsley and serve hot.
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