A rich and flavorful dish featuring beef shank braised in wine with aromatic tarragon. Perfect for a hearty dinner.
Preparation time
30min
Cooking time
3h
Ingredients
4 Servings
- 500 milliliters beef broth
- 4 beef shank
- black pepper
- 2 carrot
- 2 stalks celery
- 4 cloves garlic
- 2 tablespoons olive oil
- 1 onion
- 500 milliliters red wine
- salt
- 2 tablespoons tarragon
- 3 tablespoons tomato paste
Directions
Step 1
Preheat the oven to 160°C (325°F).
Step 2
Heat the olive oil in a large ovenproof pot over medium-high heat. Add the beef shanks and brown on all sides. Remove the shanks and set aside.
Step 3
In the same pot, add the chopped onion, garlic, carrot, and celery. Cook until the vegetables are softened.
Step 4
Stir in the tomato paste and cook for another 2 minutes.
Step 5
Pour in the red wine and beef broth, scraping the bottom of the pot to release any browned bits.
Step 6
Return the beef shanks to the pot and bring the liquid to a boil.
Step 7
Cover the pot and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is very tender.
Step 8
Remove the pot from the oven and stir in the chopped tarragon. Season with salt and black pepper to taste.
Step 9
Serve the braised beef shanks with the sauce and vegetables.