Braised Beef Shank with Wine and Tarragon Recipe

Beef shank: A cut of meat that becomes tender and flavorful when braised.

Red wine: Adds depth and richness to the dish.

Beef broth: Enhances the beefy flavor and provides moisture for braising.

Tarragon: An aromatic herb that adds a unique flavor to the dish.

Garlic: Adds a pungent and savory note.

Onion: Provides sweetness and depth of flavor.

Olive oil: Used for browning the meat and sautéing the vegetables.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spiciness and depth.

When browning the beef shanks, make sure to do so in batches if necessary to avoid overcrowding the pot. Overcrowding can cause the meat to steam rather than sear, which will prevent the Maillard reaction from occurring. This reaction is crucial for developing deep, rich flavors in your braised dish.

• beef shank - Substitute with lamb shank: Lamb shank has a similar texture and flavor profile, making it a suitable alternative for braising.

• red wine - Substitute with beef broth and balsamic vinegar: A mix of beef broth and balsamic vinegar can mimic the acidity and depth of red wine.

• beef broth - Substitute with chicken broth: Chicken broth can be used if beef broth is unavailable, though it will have a slightly lighter flavor.

• tarragon - Substitute with thyme: Thyme offers a different but complementary herbal note that works well in braised dishes.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can complement the dish if garlic is not available.

• onion - Substitute with leeks: Leeks have a milder taste and can be used to provide a similar texture and flavor.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it a good alternative for browning meat.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami, enhancing the overall flavor of the dish.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor, though it is slightly milder and less pungent.

• Allow the braised beef shank to cool to room temperature before storing. This helps prevent condensation, which can affect the texture and flavor.
• Transfer the beef shank and its braising liquid to an airtight container. Make sure the container is large enough to hold both the meat and the liquid, but not so large that there is excessive air space.
• Store in the refrigerator for up to 3-4 days. The flavors will continue to meld, making the dish even more delicious.
• For longer storage, consider freezing. Place the beef shank and braising liquid in a freezer-safe container or heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.
• Label the container with the date and contents to keep track of its freshness.
• Freeze for up to 3 months. When ready to use, thaw in the refrigerator overnight.
• Reheat gently on the stovetop over low heat or in the oven at 325°F (165°C) until warmed through. Add a splash of beef broth or red wine if the dish appears dry.
• If reheating in the microwave, use a microwave-safe dish and cover loosely to retain moisture. Heat in short intervals, stirring occasionally to ensure even heating.
• Garnish with fresh tarragon before serving to revive the dish's vibrant flavors.

• Oven Method:

  1. Preheat your oven to 325°F (165°C).
  2. Place the leftover braised beef shank in an oven-safe dish, adding a bit of beef broth or red wine to keep it moist.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 20-30 minutes, or until warmed through.

• Stovetop Method:

  1. Place the braised beef shank in a skillet or saucepan.
  2. Add a splash of beef broth or red wine to the pan.
  3. Cover and heat over medium-low heat, stirring occasionally, until the meat is heated through.

• Microwave Method:

  1. Place the braised beef shank in a microwave-safe dish.
  2. Add a little beef broth or red wine to keep it moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Heat on medium power in 1-minute intervals, stirring in between, until the meat is thoroughly warmed.

• Slow Cooker Method:

  1. Place the braised beef shank in the slow cooker.
  2. Add a bit of beef broth or red wine to maintain moisture.
  3. Set the slow cooker to low and heat for 1-2 hours, or until the meat is hot.

• Sous Vide Method:

  1. Place the braised beef shank in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 1 hour, or until the meat is warmed through.

• Dutch oven: A heavy-duty pot with a tight-fitting lid, perfect for braising and slow-cooking.

• Oven: Used to maintain a consistent temperature for the long braising process.

• Stove: Needed to brown the beef shanks and sauté the onions and garlic.

• Tongs: Useful for turning and removing the beef shanks from the pot.

• Wooden spoon: Ideal for stirring and scraping up browned bits from the bottom of the pot.

• Measuring cups: Essential for accurately measuring the red wine and beef broth.

• Chef's knife: Necessary for chopping the onion and mincing the garlic.

• Cutting board: Provides a safe surface for chopping and mincing ingredients.

• Ladle: Handy for serving the braised beef shank and its sauce.

• Serving platter: Used to present the finished dish attractively.

Preheat while prepping: Preheat your oven as you prepare the ingredients to save time.

Use pre-chopped garlic and onion: Opt for pre-chopped garlic and onion to cut down on prep time.

Brown in batches: Brown the beef shanks in batches to ensure even cooking and save time.

Deglaze efficiently: Use a wooden spoon to quickly scrape up browned bits when adding wine.

Simmer on stovetop first: Start the braise on the stovetop to bring the liquid to temperature faster before transferring to the oven.

Check tenderness early: Begin checking the meat's tenderness at 2.5 hours to avoid overcooking.