Are you looking for a hearty, flavorful meal to impress your guests? Braised Beef Shank with Wine and Tarragon Recipe is the perfect choice.

This recipe combines tender beef, rich wine, and fragrant tarragon to create a dish that’s both comforting and elegant. It’s the ideal meal for a special occasion or a cozy family dinner.

The beauty of this recipe lies in its simplicity. Braising the beef shank allows it to absorb all the rich flavors of the wine and tarragon.

The result is a melt-in-your-mouth experience that everyone will love. This dish is easy to prepare and requires minimal effort. It’s also a great way to showcase a tougher cut of meat.

If you’re looking for a delicious and flavorful dish, this recipe is for you. Let’s dive into the details of how to make this mouth-watering meal.

What is Braised Beef Shank with Wine and Tarragon Recipe?

Braised Beef Shank with Wine and Tarragon is a savory dish made by slow-cooking beef shanks in a flavorful mixture of wine, broth, and tarragon.

The beef shank is a tough cut of meat, but when braised, it becomes incredibly tender and full of flavor.

The dish is typically cooked in a Dutch oven or slow cooker, which helps break down the tough fibers of the meat.

Wine adds depth to the flavor, while tarragon infuses the dish with a slight anise-like aroma. This combination of ingredients results in a rich, delicious meal that is sure to satisfy.

How Braised Beef Shank with Wine and Tarragon Recipe Taste Like

The flavor of Braised Beef Shank with Wine and Tarragon is rich and comforting. The slow cooking process allows the beef to absorb all the flavors of the wine, broth, and tarragon.

The wine adds a deep, slightly tangy taste, while the tarragon gives the dish a subtle, herbal note.

The beef shank itself becomes incredibly tender as it cooks, making each bite juicy and succulent.

The sauce that forms from the braising liquid is thick and flavorful, and it coats the meat perfectly.

The combination of savory beef, aromatic tarragon, and the acidity of wine creates a delicious balance that will leave your taste buds craving more.

When Was I First Introduced to Braised Beef Shank with Wine and Tarragon?

I first discovered Braised Beef Shank with Wine and Tarragon at a family gathering. My aunt, an amazing cook, served it one Sunday dinner.

She had prepared it as the main course for a special occasion, and I remember being amazed by how tender and flavorful the beef was.

Before that meal, I had never tried beef shank. I wasn’t sure what to expect, but after the first bite, I was hooked.

The richness of the sauce paired perfectly with the tender beef. The tarragon gave the dish a refreshing twist, and I knew I had to try making it myself.

Equipment

Dutch Oven or Large Heavy-Bottomed Pot
Tongs (for searing beef)
Wooden Spoon or Spatula

Ladle (for serving sauce)
Meat Thermometer (Optional)

Ingredients to Make Braised Beef Shank with Wine and Tarragon Recipe

Beef Shanks = 04 (about 1.5-2 lbs)

Olive Oil = 02 tablespoons (for searing)
Onion = 01 large (chopped)
Garlic = 02 cloves (minced)

Dry Red Wine = 02 cups (like Cabernet Sauvignon or Merlot)
Beef = 02 cups (broth) (low-sodium)
Fresh Tarragon = 02 tablespoons (chopped) or (1 tablespoon dried)

Fresh Rosemary = 01 sprig (Optional)
Tomato Paste = 01 tablespoon
Leaf = 01 bay

Salt and Pepper to taste

How to Make Braised Beef Shank with Wine and Tarragon

Step by Step Instructions:

Step 01: Prepare the Beef Shank

Pat the beef shanks dry with paper towels.

Season generously with salt and pepper on both sides.

Step 02: Sear the Beef

Heat 2 tablespoons of olive oil in a Dutch oven.
Once hot, add the beef shanks and sear each side for 3-4 minutes.

Remove the beef shanks and set them aside.

Step 03: Prepare the Aromatics

Add chopped onion to the pot and sauté for 4-5 minutes.
Add minced garlic and sauté for 30 seconds.

Step 04: Deglaze the Pot

Stir in tomato paste and cook for 1 minute.
Pour in the wine and scrape the pot’s bottom.
Simmer the wine for 5 minutes to reduce.

Step 05: Add Broth and Herbs

Add beef broth, tarragon, rosemary, and bay leaf.
Stir and bring the mixture to a simmer.

Step 06: Braise the Beef

Return the beef shanks to the pot, ensuring they are submerged.

Cover the pot and reduce the heat to low.
Simmer for 2.5 to 3 hours, until the beef is tender.

Step 07: Finish and Serve

Once tender, remove the beef shanks and set aside.

Discard rosemary and bay leaf.
Skim off excess fat from the sauce.
Simmer the sauce for 10-15 minutes to thicken.

Coat the beef in the sauce and serve.

Servings and Preparation Times

Preparation Time: 15 minutes
Cook Time: 2.5 to 3 hours

Total Time: 3 hours 15 minutes
Servings: 4

Nutrition Information

Nutrient	Amount Per Servings)
Calories	350 kcal
Protein	35 g
Fat	20 g
Carbohydrates	5 g
Fiber	1 g
Sugar	2 g
Sodium	450 mg
Cholesterol	100 mg

Vitamins and Minerals

Vitamins and Minerals	Value
Vitamin A	5 % of the Daily Value (DV)
Vitamin C	10 % of the DV
Calcium	3 % of the DV
Iron	15 % of the DV
Potassium	8 % of the DV
Magnesium	5 % of the DV
Phosphorus	10 % of the DV
Zinc	20 % of the DV

Recipe Tips

Choose Good Wine: For the best flavor, use a dry red wine. A Cabernet Sauvignon or Merlot works great.

Brown the Beef: Before braising, sear the beef shank to lock in flavor.
Low and Slow Cooking: Braise the beef for at least 2-3 hours. This will ensure the meat becomes tender and flavorful.
Use Fresh Tarragon: Fresh tarragon has a stronger flavor than dried, so try to use fresh when possible.

Adjust Seasoning: Taste the sauce before serving and adjust the seasoning to your liking with salt and pepper.

FAQs

Can I use a different cut of beef?

Yes, you can use other cuts of beef like chuck roast or short ribs. However, beef shank works best for braising due to its texture.

Can I make this recipe in a slow cooker?

Yes, you can. Just sear the beef first, then transfer it to the slow cooker with the wine, tarragon, and broth. Cook on low for 6-8 hours.

Is it necessary to use wine?

Wine adds depth of flavor, but you can substitute it with more broth if you prefer a non-alcoholic version.

Can I freeze Braised Beef Shank with Wine and Tarragon?

Yes, this dish freezes well. Store it in an airtight container for up to 3 months.

What To Serve with Braised Beef Shank with Wine and Tarragon Recipe

Mashed Potatoes: Creamy mashed potatoes complement the rich sauce of the braised beef.
Steamed Vegetables: A side of steamed green beans or carrots adds freshness.
Rice Pilaf: Fluffy rice pilaf absorbs the sauce and adds texture.

Roasted Vegetables: Roasted root vegetables like potatoes, carrots, and parsnips are a great side.
Garlic Bread: Soft, buttery garlic bread is perfect for soaking up the delicious sauce.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the beef and sauce in a pot over low heat, adding a little broth if necessary to prevent drying out.

For long-term storage, you can freeze Braised Beef Shank with Wine and Tarragon. Place the beef and sauce in a freezer-safe container and freeze for up to 3 months.

When ready to eat, thaw overnight in the fridge and reheat gently on the stovetop.

Concluding Remarks

Braised Beef Shank with Wine and Tarragon is a dish that’s both comforting and elegant. It’s perfect for a special dinner or a cozy family meal.

The tender beef, flavorful wine sauce, and aromatic tarragon come together to create a dish that is sure to impress. With simple ingredients and easy instructions, you can make this delicious meal at home.

Whether you’re serving it for a holiday dinner or just a regular evening meal, this recipe will always be a hit.

Try it today, and experience the wonderful flavors of braised beef shank with wine and tarragon!

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