Braised Beef Shank with Wine and Tarragon

Ingredients

• 2 tablespoons olive oil
• 3 pounds beef shank, cut into 1-inch cubes
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 cup dry red wine
• 2 tablespoons chopped fresh tarragon
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 2 cups beef stock

Directions

1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the beef shank cubes, and cook until browned on all sides, about 8 minutes.
3. Add the onion and garlic and cook until softened, about 5 minutes.
4. Stir in the wine, tarragon, oregano, thyme, black pepper, and salt and bring to a boil.
5. Reduce the heat to low and simmer, stirring occasionally, for about 1 hour.
6. Add the beef stock and simmer, stirring occasionally, for 30 minutes.
7. Serve hot.

Interesting Facts

• Beef shank is a tough cut of beef, so it needs to be cooked low and slow to make it tender.
• Red wine adds a subtle sweetness to this dish that pairs nicely with the savory flavors of the beef.
• Fresh tarragon adds a unique flavor to this dish that is perfect for a special occasion.