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Braised Beef Shank with Wine and Tarragon Recipe
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Braised Beef Shank with Wine and Tarragon Recipe

Are you looking for a hearty, flavorful meal to impress your guests? Braised Beef Shank with Wine and Tarragon Recipe is the perfect choice.
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Prep Time 15 minutes
Cook Time 3 hours
Servings: 4
Course: Main Course
Cuisine: French
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • Dutch Oven or Large Heavy-Bottomed Pot
  • Tongs (for searing beef)
  • Wooden Spoon or Spatula
  • Ladle (for serving sauce)
  • Meat Thermometer (Optional)

Method
 

  1. Step by Step Instructions:
Step 01: Prepare the Beef Shank
  1. Pat the beef shanks dry with paper towels.
  2. Season generously with salt and pepper on both sides.
Step 02: Sear the Beef
  1. Heat 2 tablespoons of olive oil in a Dutch oven.
  2. Once hot, add the beef shanks and sear each side for 3-4 minutes.
  3. Remove the beef shanks and set them aside.
Step 03: Prepare the Aromatics
  1. Add chopped onion to the pot and sauté for 4-5 minutes.
  2. Add minced garlic and sauté for 30 seconds.
Step 04: Deglaze the Pot
  1. Stir in tomato paste and cook for 1 minute.
  2. Pour in the wine and scrape the pot’s bottom.
  3. Simmer the wine for 5 minutes to reduce.
Step 05: Add Broth and Herbs
  1. Add beef broth, tarragon, rosemary, and bay leaf.
  2. Stir and bring the mixture to a simmer.
Step 06: Braise the Beef
  1. Return the beef shanks to the pot, ensuring they are submerged.
  2. Cover the pot and reduce the heat to low.
  3. Simmer for 2.5 to 3 hours, until the beef is tender.
Step 07: Finish and Serve
  1. Once tender, remove the beef shanks and set aside.
  2. Discard rosemary and bay leaf.
  3. Skim off excess fat from the sauce.
  4. Simmer the sauce for 10-15 minutes to thicken.
  5. Coat the beef in the sauce and serve.
Servings and Preparation Times
  1. Preparation Time: 15 minutes
  2. Cook Time: 2.5 to 3 hours
  3. Total Time: 3 hours 15 minutes
  4. Servings: 4

Notes

  • 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.