Indulge in Decadence: Braised Beef Shank with Wine and Tarragon

Braised beef shank is the ultimate comfort food, transforming a tough cut of meat into a meltingly tender and flavorful masterpiece. This recipe elevates the classic with the aromatic complexity of red wine and the subtle anise notes of fresh tarragon, creating a truly unforgettable dish. Perfect for a special occasion or a cozy weekend dinner, this braised beef shank is guaranteed to impress.

Why Braise Beef Shank?

Beef shanks, cut from the leg of the cow, are a relatively inexpensive cut, but they are packed with flavor. The tough connective tissue breaks down during the long, slow braising process, resulting in incredibly tender meat that falls off the bone. Braising also allows the flavors of the wine, herbs, and vegetables to meld together, creating a rich and complex sauce.

Ingredients You’ll Need

* **Beef Shanks:** 4 (about 1.5-2 pounds each), bone-in
* **All-Purpose Flour:** 1/4 cup, for dredging
* **Salt and Freshly Ground Black Pepper:** To taste
* **Olive Oil:** 2 tablespoons
* **Bacon:** 4 slices, diced (optional, but highly recommended)
* **Yellow Onion:** 1 large, chopped
* **Carrots:** 2 large, peeled and chopped
* **Celery:** 2 stalks, chopped
* **Garlic:** 4 cloves, minced
* **Tomato Paste:** 2 tablespoons
* **Dry Red Wine:** 1 bottle (750ml), such as Cabernet Sauvignon, Merlot, or Chianti
* **Beef Broth:** 4 cups
* **Fresh Tarragon:** 2 tablespoons, chopped, plus more for garnish
* **Bay Leaf:** 1
* **Fresh Thyme:** 2 sprigs
* **Lemon Zest:** 1 teaspoon (optional, adds brightness)
* **Gremolata (optional garnish):** Parsley, lemon zest, garlic

Equipment

* Large Dutch oven or heavy-bottomed pot with a lid
* Large plate or shallow dish for dredging
* Tongs
* Measuring cups and spoons
* Cutting board
* Chef’s knife

Step-by-Step Instructions

Step 1: Prepare the Beef Shanks

1. Pat the beef shanks dry with paper towels. This helps them brown properly. Excess moisture prevents browning.
2. In a shallow dish or on a large plate, combine the flour, salt, and pepper. Season generously, as this is the main seasoning for the meat.
3. Dredge each beef shank in the flour mixture, making sure to coat all sides evenly. Shake off any excess flour. Too much flour can lead to a gummy sauce.

Step 2: Sear the Beef Shanks

1. Heat the olive oil in the Dutch oven over medium-high heat. The pot should be large enough to hold all the shanks in a single layer. If not, sear them in batches.
2. Add the beef shanks to the hot oil, making sure not to overcrowd the pot. Sear them for 3-4 minutes per side, or until they are deeply browned. Browning the meat is crucial for developing flavor. Don’t rush this step!
3. Remove the seared beef shanks from the pot and set them aside on a plate.

Step 3: Sauté the Aromatics

1. If using bacon, add it to the Dutch oven and cook over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered bacon fat in the pot. The bacon fat adds depth of flavor to the dish. If not using bacon, simply proceed to the next step.
2. Add the chopped onion, carrots, and celery to the Dutch oven. Sauté over medium heat for 5-7 minutes, or until the vegetables are softened and slightly caramelized. This process, known as mirepoix, forms the flavorful base of the braise. Stir frequently to prevent burning.
3. Add the minced garlic and tomato paste. Cook for another minute, stirring constantly, until fragrant. The tomato paste will caramelize and add richness to the sauce.

Step 4: Deglaze the Pot

1. Pour in the red wine and bring it to a simmer, scraping up any browned bits from the bottom of the pot with a wooden spoon. These browned bits, called fond, are packed with flavor. Deglazing is essential for creating a delicious sauce.
2. Let the wine simmer for 5-7 minutes, allowing it to reduce slightly and the alcohol to evaporate. This step concentrates the flavors of the wine.

Step 5: Braise the Beef Shanks

1. Return the seared beef shanks to the Dutch oven, nestling them among the vegetables.
2. Pour in the beef broth, making sure the shanks are mostly submerged. If needed, add more broth or water.
3. Add the chopped fresh tarragon, bay leaf, thyme sprigs, and optional lemon zest. These herbs and aromatics will infuse the braising liquid with flavor.
4. Bring the liquid to a simmer, then cover the Dutch oven tightly with the lid. You can also braise in the oven; see instructions below.
5. Reduce the heat to low and simmer for 3-3.5 hours, or until the beef shanks are incredibly tender and fall off the bone. Check the shanks periodically, adding more broth if necessary to keep them mostly submerged.

Step 6: Shred the Meat and Thicken the Sauce

1. Carefully remove the beef shanks from the Dutch oven and set them aside on a cutting board.
2. Use two forks to shred the meat from the bones. Discard the bones.
3. Skim off any excess fat from the surface of the braising liquid. You can use a spoon or a fat separator.
4. If the sauce is too thin, you can thicken it by simmering it uncovered over medium heat for 10-15 minutes, or until it reaches your desired consistency. Alternatively, you can make a slurry by whisking together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the simmering sauce. Cook for a minute or two, until thickened.

Step 7: Combine and Serve

1. Return the shredded beef to the Dutch oven and stir it into the sauce.
2. Heat through gently.
3. Serve the braised beef shank over mashed potatoes, polenta, creamy risotto, or wide egg noodles. Garnish with fresh tarragon and crispy bacon (if used). A sprinkle of gremolata (parsley, lemon zest, and garlic) adds a bright, fresh finish.

Oven Braising Instructions

Instead of simmering on the stovetop, you can also braise the beef shanks in the oven. Follow the instructions above through Step 5. Then, instead of reducing the heat to low on the stovetop, transfer the Dutch oven to a preheated 325°F (160°C) oven. Braise for 3-3.5 hours, or until the beef shanks are incredibly tender.

Tips for Success

* **Use good quality beef shanks:** Look for shanks that are meaty and have a good amount of marbling. The marbling will render during the braising process, adding flavor and moisture to the meat.
* **Don’t skip the searing:** Searing the beef shanks is crucial for developing flavor. It creates a Maillard reaction, which results in a rich, savory crust.
* **Use a good quality red wine:** The wine will contribute significantly to the flavor of the sauce, so choose a wine that you enjoy drinking. Avoid using cooking wine, as it often contains added salt and preservatives.
* **Be patient:** Braising takes time, but it’s worth the wait. The long, slow cooking process is what makes the beef shanks so tender and flavorful.
* **Adjust the seasonings:** Taste the sauce throughout the cooking process and adjust the seasonings as needed. You may need to add more salt, pepper, or herbs to suit your taste.
* **Let the beef rest:** After braising, let the beef shanks rest for 10-15 minutes before shredding. This allows the juices to redistribute, resulting in more tender and flavorful meat.

Variations

* **Add vegetables:** You can add other vegetables to the braise, such as mushrooms, parsnips, or turnips.
* **Use different herbs:** Feel free to experiment with different herbs, such as rosemary, oregano, or sage.
* **Add a touch of sweetness:** A tablespoon of honey or maple syrup can add a subtle sweetness to the sauce.
* **Make it spicy:** Add a pinch of red pepper flakes or a chopped chili pepper to the braise for a touch of heat.
* **Add balsamic vinegar:** A splash of balsamic vinegar at the end of cooking adds a tangy, complex flavor.
* **Substitute the wine:** If you prefer not to use wine, you can substitute it with more beef broth or chicken broth. Add a tablespoon of balsamic vinegar or red wine vinegar to mimic the acidity of the wine.
* **Add pearl onions:** Brown pearl onions along with the mirepoix for added sweetness and visual appeal.
* **Use different cuts of beef:** While beef shanks are ideal, you can also use other tough cuts of beef, such as chuck roast or short ribs. Adjust the cooking time accordingly.

Serving Suggestions

Braised beef shank is a versatile dish that can be served in many ways. Here are a few ideas:

* **Mashed Potatoes:** The classic pairing. The rich sauce complements the creamy potatoes perfectly.
* **Polenta:** Creamy polenta is another great option for soaking up the delicious sauce.
* **Risotto:** A creamy risotto, such as mushroom or Parmesan risotto, is a luxurious accompaniment.
* **Wide Egg Noodles:** Toss the braised beef shank with wide egg noodles for a hearty and satisfying meal.
* **Crusty Bread:** Serve with crusty bread for soaking up every last drop of the sauce.
* **Vegetable Sides:** Pair with roasted vegetables, such as Brussels sprouts, asparagus, or green beans, for a balanced meal.

Make-Ahead Instructions

Braised beef shank is a great make-ahead dish. The flavors actually improve as it sits. You can prepare the dish up to 2-3 days in advance and store it in the refrigerator. Reheat gently on the stovetop or in the oven before serving. You may need to add a little more broth or water to thin the sauce if it has thickened too much.

Storage Instructions

Store leftover braised beef shank in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Nutritional Information (Approximate)

(Per serving, based on 4 servings):

* Calories: 600-800
* Protein: 50-60g
* Fat: 30-40g
* Carbohydrates: 20-30g

*Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.*

Enjoy this decadent and flavorful braised beef shank recipe! The combination of tender beef, rich red wine sauce, and aromatic tarragon is sure to become a family favorite. Bon appétit!