Braised Beef Shank with Wine and Tarragon

Ingredients

• tablespoon solive oil
• pound sbeef shank
• salt and ground black pepper to taste
• onion, cut into 1/2-inch cubes
• stalk scelery, cut into 1/2-inch cubes
• cup Marsala wine
• (14 ounce) can beef broth
• cup water, or as needed
• tablespoon sdried tarragon

Instructions

1. Gather all ingredients. Dotdash Meredith Food Studios
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. Dotdash Meredith Food Studios
4. Cook beef shank in hot oil until browned on all sides, 5 to 10 minutes. Transfer beef shank to a plate. Dotdash Meredith Food Studios
5. Sauté onion and celery in the same skillet until onion turns translucent, 5 to 10 minutes. Dotdash Meredith Food Studios
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. Dotdash Meredith Food Studios
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. Dotdash Meredith Food Studios
8. Bake in the preheated oven until meat falls off the bone, about 5 hours. Season with salt and pepper before serving. Dotdash Meredith Food Studios