Braised Beef Shank with Wine and Tarragon

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 and pour in enough water to cover 1/2 to 3/4 the beef shank.

Sprinkle tarragon 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.