Braised Beef Shank with Wine and Tarragon

Name: Braised Beef Shank with Wine and Tarragon
Prep time: 15 min
Cook time: 310 min
Total time: 325 min
Ingredients: 2 tbsp olive oil; 2 lbs beef shank; Salt and pepper to taste; 1 onion (, diced into 1/2-inch pieces); 2 celery stalks (, diced into 1/2-inch pieces); 1 cup Marsala wine; 1 can (14 oz) beef broth; 1 cup water (, or as desired); 2 tbsp dried tarragon

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Braised Beef Shank with Wine and Tarragon

Introduction

Have you ever craved a hearty and flavorful dish that warms your soul? Look no further than braised beef shank with wine and tarragon. This dish is a culinary masterpiece that combines tender beef shank, rich red wine, and aromatic tarragon. It’s a symphony of flavors that will leave you wanting more.

The Magic of Braising

Braising is a cooking technique that involves slow-cooking meat in liquid until it becomes tender and full of flavor. It’s like a gentle hug that transforms tough cuts of meat into melt-in-your-mouth goodness. When you braise beef shank, you unlock its hidden potential, turning it into a succulent and satisfying meal.

Choosing the Perfect Cut

When it comes to braising, choosing the right cut of meat is crucial. Beef shank is an ideal choice because it contains a good amount of connective tissue and marbling. These elements break down during the braising process, resulting in a tender and juicy end product.

The Power of Wine

Wine is the secret ingredient that elevates the flavors of braised beef shank to new heights. Red wine, with its rich and robust characteristics, adds depth and complexity to the dish. As the beef shank simmers in the wine, it absorbs the flavors, creating a harmonious blend that will make your taste buds dance with joy.

Tarragon: The Herb of Elegance

Now, let’s talk about tarragon. This herb has a distinct flavor profile that can be described as both sweet and slightly bitter. It adds a touch of elegance to the dish, balancing out the richness of the beef and wine. Tarragon infuses its delicate aroma into the braising liquid, creating a delightful fragrance that fills your kitchen.

The Art of Braising

Now that we’ve covered the essentials, let’s dive into the art of braising beef shank with wine and tarragon. The process is simple, but the results are extraordinary. First, sear the beef shank to lock in the flavors. Then, add the wine, tarragon, and other seasonings to the pot. Let it simmer on low heat for hours, allowing the magic to happen. The result? A tender and succulent piece of meat that falls off the bone.

Conclusion

Braised beef shank with wine and tarragon is a dish that takes comfort food to a whole new level. The combination of tender beef, rich wine, and aromatic tarragon creates a symphony of flavors that will leave you craving more. So, why wait? Gather your ingredients, pour yourself a glass of wine, and embark on a culinary journey that will tantalize your taste buds.

Frequently Asked Questions

Q: Can I use white wine instead of red wine?

A: While red wine is traditionally used in this recipe, you can certainly experiment with white wine for a lighter flavor profile.

Q: How long should I braise the beef shank?

A: It’s best to braise the beef shank for at least 3-4 hours on low heat to achieve the desired tenderness.

Q: Can I substitute tarragon with another herb?

A: While tarragon adds a unique flavor to the dish, you can substitute it with thyme or rosemary if you prefer.

Q: Can I make this dish in a slow cooker?

A: Yes, you can transfer the ingredients to a slow cooker and cook on low heat for 6-8 hours for a convenient and hands-off approach.

Q: What should I serve with braised beef shank?

A: Braised beef shank pairs well with creamy mashed potatoes, buttery polenta, or crusty bread to soak up the flavorful sauce.

Q: Can I freeze the leftovers?

A: Absolutely! Braised beef shank freezes well and can be enjoyed at a later time. Just make sure to store it in an airtight container.

Q: Can I use a different cut of meat for this recipe?

A: While beef shank is ideal for braising, you can also use beef short ribs or chuck roast for equally delicious results.

Q: Can I make this dish ahead of time?

A: Yes, braised beef shank actually tastes even better the next day as the flavors have had time to develop and meld together.

Braised Beef Shank with Wine and Tarragon

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Prep Time 15

Cook Time 5 10

Total Time 5 25

Course dinner

Cuisine American

Servings

Ingredients

2 tbsp olive oil
2 lbs beef shank
Salt and pepper to taste
1 onion , diced into 1/2-inch pieces
2 celery stalks , diced into 1/2-inch pieces
1 cup Marsala wine
1 can (14 oz) beef broth
1 cup water , or as desired
2 tbsp dried tarragon

Instructions

Collect all the necessary ingredients.
Preheat the oven to 300 degrees F (150 degrees C).
In an oven-proof deep skillet with a lid, heat olive oil over medium-high heat.
Season the beef shank with salt and pepper.
Cook the beef shank in the hot oil until it is browned on all sides, which should take around 5 to 10 minutes. Then, transfer the beef shank to a plate.
In the same skillet, saut√© the onion and celery until the onion becomes translucent, which should also take around 5 to 10 minutes.
Pour in the wine and bring it to a boil, while using a wooden spoon to scrape off the browned bits of food from the bottom of the pan.
Place the beef shank back into the skillet with the onion-wine mixture. Add the beef broth and pour in enough water to cover about 1/2 to 3/4 of the beef shank. Sprinkle tarragon over the shank, then cover the skillet with the lid.
Bake the skillet in the preheated oven until the meat falls off the bone, which should take approximately 5 hours.
Before serving, season with salt and pepper.
This recipe allows for flexibility, so you can use different meats, wines, or spices. Including potatoes or carrots would also be a good addition.
For an