• 2 pounds beef shank
• salt and ground black pepper to taste
• 2 tablespoons olive oil
• 1 onion, cut into 1/2-inch cubes
• 2 stalks celery, cut into 1/2-inch cubes
• 1 cup Sherry
• 2 cups beef broth
• 2 TB spoons fresh thyme, chopped

• Preheat oven to 300 degrees F (150 degrees C).
• 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.
• 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.
• Return beef shank to onion-wine mixture; add beef broth.
• Sprinkle thyme over shank; cover skillet with lid.
• Bake in the preheated oven until meat is falling off the bone, at least 5 hours.
• Season with salt and pepper before serving.

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