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Central Market - Angeles
Irish Beef Shank Cross Cut Upsize
• Recommended Dish: Braised Beef Shank with Wine and Tarragon
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
Directions:
1. Preheat oven to 300 degrees F (150 degrees C).
2. 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.
3. 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.
4. 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.
5. Bake in the preheated oven until meat is falling off the bone, at least 5 hours. Season with salt and pepper before serving.
Note: To ensure that we give you the freshest meat and seafood, our stocks are delivered fresh daily. With this, we would like to ask for your understanding that there may be instances that our stock availability will differ daily.
Storage guidelines: To minimize human contact, fresh fish/seafood sold in whole (with scales and innards intact) are immediately packed. These products will need further washing/cleaning prior to storage/cooking. Storage: Keep it frozen or chilled.
