↞ recipe box start page
Category: Main Course Meals
Prep Time: Cook Time: Total Time:
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.
view more member recipes
Braised Beef Shank with Wine and Tarragon
view my recipes
print
save
Category: Main Course Meals
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Cider Braised Pork Shoulder Or Shank With Caramelized Onions
by sgre52160
1 (3- to 4-lb) bone-in fresh pork shoulder half (preferably arm picnic) or raw pork shanks 2 garlic cloves, cut into slivers 2 tablespoons olive oil 1 1/2 lb onions (5 or 6 medium), halved lengthwi
by sgre52160
1 (3- to 4-lb) bone-in fresh pork shoulder half (preferably arm picnic) or raw pork shanks 2 garlic cloves, cut into slivers 2 tablespoons olive oil 1 1/2 lb onions (5 or 6 medium), halved lengthwi
Beef Braised With Red Wine
by sgre52160
1/4 cup olive oil 8 oz button mushrooms, trimmed and quartered if large 5 strips bacon or pancetta, cut into 1/2-inch pieces 3 lbs boneless beef rump roast cut into 1-inch pieces Flour for dusting
by sgre52160
1/4 cup olive oil 8 oz button mushrooms, trimmed and quartered if large 5 strips bacon or pancetta, cut into 1/2-inch pieces 3 lbs boneless beef rump roast cut into 1-inch pieces Flour for dusting
Beef Braised In Red Wine
by sgre52160
2 tbsp olive oil 1 (3- to 3 1/2-lb) boneless beef chuck roast 1 tsp salt 1/2 tsp black pepper 1/4 lb sliced pancetta, finely chopped 1 medium onion, finely chopped 1 medium carrot, finely choppe
by sgre52160
2 tbsp olive oil 1 (3- to 3 1/2-lb) boneless beef chuck roast 1 tsp salt 1/2 tsp black pepper 1/4 lb sliced pancetta, finely chopped 1 medium onion, finely chopped 1 medium carrot, finely choppe
Red-wine-braised Beef Brisket F&w
by ICOOK2
2 1/2 pounds beef brisket, fat trimmed to 1/4 inch 2 cups dry red wine 1 cup red wine vinegar 4 juniper berries, smashed 2 teaspoons white peppercorns 2 carrots, finely diced 1 celery rib,
by ICOOK2
2 1/2 pounds beef brisket, fat trimmed to 1/4 inch 2 cups dry red wine 1 cup red wine vinegar 4 juniper berries, smashed 2 teaspoons white peppercorns 2 carrots, finely diced 1 celery rib,
view more member recipes
related CDKitchen recipes
Prawns Sambuca
Tilapia with Old Bay Butter
Braised Veal Shank With White Wine Gravy
Okra Stew, African Style
Whole Yellow Pea Soup
Yogurt Tarragon Salad Dressing
Cross Cut Beef Shank Barley Soup
Better Braised Beef Tips
Osso Buco Risotto
Tarragon Vinegar