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Ingredients

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 Marsala wine 1 (14 ounce) can beef broth water to cover 2 tablespoons dried tarragon

Nutrition Info

449.3 calories carbohydrate: 12.9 g cholesterol: 79.4 mg fat: 21.8 g fiber: 0.9 g protein: 32.7 g saturatedFat: 6.7 g servingSize: - sodium: 449.1 mg sugar: 6.3 g transFat: : - unsaturatedFat: : -

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 wine 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-wine mixture, add beef broth 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.

4 servings

Was at the grocery store and beef shanks were on sale, brought it home and this was the result.