Friday, 26 March 2021
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| Braised Beef Shank with Wine and Tarragon |
"Was at the grocery keep and beef shanks had been on sale, introduced it home and this became the result."
Ingredients :
- 2 tablespoons olive oil
- 2 kilos red meat shank
- salt and ground black pepper to flavor
- 1 onion, reduce into 1/2-inch cubes
- 2 stalks celery, reduce into half-inch cubes
- 1 cup Marsala wine
- 1 (14 ounce) can beef broth
- water to cover
- 2 tablespoons dried tarragon
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 5H25M |
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- Preheat oven to 300 ranges F (150 levels C).
- Heat an oven-proof deep skillet with a lid over medium-excessive warmness at the range; add olive oil. Season pork shank with salt and pepper. Cook beef shank within the hot oil until browned on all aspects, 5 to ten mins. Transfer beef shank to a plate.
- Saute onion and celery in the same skillet till onion starts offevolved to get translucent, five to 10 mins. Pour wine over onion mixture and convey to a boil whilst scraping the browned bits of food off of the bottom of the pan with a timber spoon.
- Return pork shank to onion-wine combination; upload pork broth and pour in enough water to cover half of to three/4 the pork shank. Sprinkle tarragon over shank; cover skillet with lid.
- Bake inside the preheated oven until meat is falling off the bone, at the least five hours. Season with salt and pepper before serving.
Notes :
- This is a completely flexible recipe, you may use one of a kind meats, wines, or spices. Also, such as potatoes or carrots might be precise too. For an extra kick throw in some Grill Mates® Montreal steak seasoning. For the braver, the marrow in the bones is quite excellent.
- Reynolds® Aluminum foil can be used to hold food wet, prepare dinner it lightly, and make smooth-up less difficult.
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