braised beef shank with and tarragon

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 pounds beef shank
• salt and ground black pepper to taste
• 1 onion, cut into 1/2-inch cubes
• 2 stalks celery, cut into 1/2-inch cubes
• 1 cup
• water to cover
• 1 (14 ounce) can beef broth
• 2 tablespoons dried tarragon

Recipe

Preparation Time: 15 mins Cook Time: 5 hrs 10 mins

Ready Time: 5 hrs 25 mins


• preheat oven to 300 degrees f (150 degrees c).
• 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.
• saute onion and celery in the same skillet until onion starts to get translucent, 5 to 10 minutes. pour 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.
• return beef shank to onion- mixture and pour in enough water to cover 1/2 to 3/4 the beef shank. sprinkle tarragon over shank; cover skillet with lid.
• bake in the preheated oven until meat is falling off the bone, at least 5 hours. season with salt and pepper before serving.