Steve Smith's Recipe

Braised Beef Shank with Wine and Tarragon

Category: Main Course Meals

Really good on a cold day, and it makes the kitchen smell wonderful.

About 2 lbs of beef shanks
2 tablespoons of olive oil
1 cup Marsala wine
1 can of beef broth
water as needed
2 tablespoons of dried tarragon
2 stocks of celery
1 medium onion
salt and pepper to taste

Serves 2-4

Preheat oven to 300 degrees. Chop the celery and onion into 1/2 inch dice and set aside. In an oven proof covered deep skillet, set the stove to Medium high and the olive oil. While the pan comes up to temperature salt and pepper the shanks. Sear the shanks on all sides to brown. Remove the meat and add the vegetables, cook until the onions just start to get translucent. Add the wine to deglaze the pan return the shank and then poor in the beef broth using just enough water to come up about 1/2 to 3/4 the side of the shank. Sprinkle in the tarragon and cover. Place in the oven for at least 5 hours, it should be falling off the bone when done. Adjust the salt and pepper prior to serving.

Note:
This is a very flexible recipe, you could use different meats, wines or spices. Also, including potatoes or carrots would be good too. For an extra kick throw in some Grill Mates® Montreal Steak Seasoning. For the braver, the marrow in the bones is quite good.