Braised Beef Shank with Wine and Tarragon

Braised Beef Shank with Wine and Tarragon

zuklaak 2

"Was at the grocery store and beef shanks were on sale, brought it home and this was the result."

Ingredients 5 h 25 m {{adjustedServings}} servings 449 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 449 kcal
  • 22%
  • Fat:
  • 21.8 g
  • 33%
  • Carbs:
  • 12.9g
  • 4%
  • Protein:
  • 32.7 g
  • 65%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 507 mg
  • 20%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Heat an oven-proof deep skillet with a lid over medium-high heat on the stove; add olive oil. Season beef shank with salt and pepper. Cook beef shank in the hot oil until browned on all sides, 5 to 10 minutes. Transfer beef shank to a plate.
  3. Saute onion and celery in the same skillet until onion starts to get translucent, 5 to 10 minutes. Pour wine over onion mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
  4. Return beef shank to onion-wine mixture and pour in enough water to cover 1/2 to 3/4 the beef shank. Sprinkle tarragon over shank; cover skillet with lid.
  5. Bake in the preheated oven until meat is falling off the bone, at least 5 hours. Season with salt and pepper before serving.
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  • Cook's 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(R) Montreal steak seasoning. For the braver, the marrow in the bones is quite good.
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Reviews 6

  1. 6 Ratings


Easy, tasty, exactly as described. Missing a certain zip for 5 stars, but definitely a keeper!


This was amazing! So easy to make. It was perfect!


I have never cooked beef shanks before. I bought some at the market just because they looked, and were priced nice. So I came to A/R to find a recipie to make them and this was the only one! I was very skeptical about it. I love to cook but am no expert. This recipie calls for Marsalla wine. I've used that with pork and chicken, but never beef. I also don't personally recall using tarragon in a beef dish before either. Well, I did both of these things with this recipie and it is FANTASTIC!! My family agreed and thought it was gourmet. I served it with butter/parsley red potatoes and steamed green beans. You must try this one!! The only variances I made was the addition of fresh garlic. I rarely make a dish without it! Also I transfered everything to a baking dish and covered it with foil before placing in the oven because I had 5 shanks and my skillet although oven proof was not large enough for all of them. Thank you for sharing this! We will be eating these more often.