Braised Beef Shank with Wine and Tarragon

Name: Braised Beef Shank with Wine and Tarragon
Prep time: 20 min
Cook time: 180 min
Total time: 210 min
Yield: 6 servings
Cuisine: Canadian
Ingredients: 2 kg beef shank (bone-in, cut into pieces); 2 tablespoons olive oil; 1 bottle red wine (750 ml); 2 cups beef stock; 1 large onion (chopped); 3 cloves garlic (minced); 2 teaspoons dried tarragon; 2 tablespoons tomato paste; 2 bay leaves

210 min 6 servings Medium

All Recipes

Tender braised beef shank simmered in wine and tarragon for a hearty and aromatic meal.

Prep

20 min

Cook

180 min

Total

210 min

Servings

Difficulty

Medium

Braised beef shank with wine and tarragon is a classic dish that brings warmth and comfort to any dinner table. The beef shank, a cut known for its marbling and flavour, becomes meltingly tender when slowly cooked in a rich sauce of red wine and aromatic tarragon. This recipe is perfect for those who appreciate the art of slow cooking, allowing the flavours to develop fully over time. The earthy tones of the tarragon complement the robust red wine, creating a dish that's both sophisticated and satisfying. Whether you're cooking for a special occasion or a cosy family dinner, this version of braised beef shank will impress with its depth of flavour and succulent texture.

Instructions

Prepare the beef

Season the beef shank pieces with salt and pepper. Heat olive oil in a large, heavy-bottomed pot over medium-high heat.

Pro tip: Ensure the pot is hot before adding the beef to get a good sear.

Sear the beef

Brown the beef shank pieces on all sides, about 4 minutes per side. Remove and set aside.

Pro tip: Brown in batches to avoid overcrowding the pot.

Cook the aromatics

In the same pot, add chopped onion and minced garlic. Cook until softened, about 5 minutes.

Pro tip: Scrape up any browned bits from the bottom of the pot for added flavour.

Deglaze with wine

Add the red wine to the pot, stirring to deglaze the bottom. Simmer until reduced by half, about 10 minutes.

Pro tip: Use a good quality wine you would enjoy drinking.

Combine ingredients

Return the beef to the pot. Stir in beef stock, tomato paste, tarragon, and bay leaves. Bring to a simmer.

Pro tip: Ensure the beef is mostly submerged in the liquid.

Braise the beef

Cover with a lid and transfer to a preheated oven at 325°F (160°C). Braise for 3 hours, or until the meat is tender and falling off the bone.

Pro tip: Check occasionally to ensure the liquid level is maintained.

Rest and serve

Remove from the oven and let rest for 10 minutes before serving. Skim excess fat from the surface if necessary.

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Tips & Tricks

Use a heavy-bottomed pot for even heat distribution.
Brown the beef for a deep, rich flavour.
Adjust seasoning to taste after simmering.
Serve with crusty bread to soak up the sauce.

Frequently Asked Questions

How long to braise beef shank?

Braised beef shank should be cooked for about 3 hours at 325°F (160°C) until tender.

What wine is best for braised beef shank?

Use a dry red wine like Cabernet Sauvignon or Merlot for braised beef shank.

Can I make braised beef shank ahead of time?

Yes, braised beef shank can be made ahead and tastes better the next day.

How many calories in braised beef shank?

A serving of braised beef shank has approximately 560 calories.

What side dishes go with braised beef shank?

Serve with mashed potatoes, polenta, or a green salad for a balanced meal.

Serving Suggestions

Serve the braised beef shank with a side of creamy mashed potatoes or polenta to complement the rich sauce. For a complete meal, add a simple green salad or roasted vegetables. This dish can be prepared ahead of time and actually improves in flavour when left to sit overnight. Store leftovers in an airtight container in the refrigerator for up to three days, or freeze for up to two months.