Chinese Braised Beef Shank

This Chinese braised beef shank is deeply flavorful, tender, and infused with warm spices and savory seasonings. I love how the beef slowly cooks until it becomes rich and melt-in-my-mouth, perfect for slicing and serving either hot with rice or chilled as an appetizer.

Why You’ll Love This Recipe

I love this recipe because it creates a dish that’s comforting, versatile, and packed with flavor. The soy sauces give the beef a beautiful deep color and savory taste, while the spices like star anise and cinnamon add warmth and complexity. It’s the kind of dish I enjoy making ahead since the flavors only get better with time.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 lbs beef shank, boneless or bone-in
3 tablespoons light soy sauce
2 tablespoons dark soy sauce
1 tablespoon Shaoxing wine (or dry sherry)
1 tablespoon rock sugar or brown sugar
3 slices ginger
3 garlic cloves, smashed
2 star anise
2 bay leaves
1 cinnamon stick
1 teaspoon Sichuan peppercorns (optional)
4 cups water or enough to cover
Green onions and sesame seeds (optional, for garnish)

Directions

1. I rinse the beef shank under cold water, then place it in a pot of boiling water for 5 minutes to remove impurities. I drain and rinse the beef, then set it aside.
2. In a clean pot, I add the blanched beef, soy sauces, Shaoxing wine, sugar, ginger, garlic, star anise, bay leaves, cinnamon stick, and Sichuan peppercorns if I’m using them.
3. I pour in enough water to cover the beef, then bring it to a boil.
4. I reduce the heat to low, cover, and let it simmer for about 2 hours, turning the beef occasionally, until it becomes tender.
5. Once done, I remove the beef shank and let it cool slightly before slicing.
6. I garnish with green onions and sesame seeds if I want extra color and flavor.

Servings and Timing

This recipe serves about 4 people. It takes around 20 minutes of prep time and 2 hours 30 minutes total, including simmering and resting.

Variations

Sometimes I add dried chili peppers for a spicier kick. I’ve also tried using beef brisket instead of shank, which works well but has a different texture. For a lighter broth, I reduce the amount of dark soy sauce, or for a richer flavor, I simmer the beef longer until the sauce thickens more.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. This dish tastes even better the next day after the flavors meld. To reheat, I warm it gently in a pot with a splash of water or broth to keep it moist. I can also freeze sliced beef shank in portions for up to 2 months.

FAQs

Can I make this in a pressure cooker?

Yes, I can cook it in a pressure cooker for about 40 minutes instead of simmering for 2 hours.

Can I use beef brisket instead of shank?

Yes, brisket works, though the texture is softer and less firm than shank.

Why do I blanch the beef first?

Blanching removes impurities and ensures a clearer, cleaner-tasting broth.

Can I serve this dish cold?

Yes, I often chill the beef shank, slice it thin, and serve it as an appetizer with dipping sauce.

What dipping sauce goes well with this?

I like mixing soy sauce, vinegar, garlic, and chili oil for a flavorful dipping sauce.

Can I add vegetables to the braise?

Yes, daikon radish or carrots work well since they absorb the broth flavors beautifully.

What’s the difference between light and dark soy sauce here?

Light soy sauce adds saltiness and umami, while dark soy sauce deepens the color and adds richness.

How do I know when the beef is done?

It should be tender enough to slice but still hold its shape without falling apart.

Can I make this ahead of time?

Yes, I usually make it a day ahead since the flavor improves as it rests.

Can I freeze braised beef shank?

Yes, I slice it and freeze it in portions for easy meals later on.

Conclusion

I love making Chinese braised beef shank because it’s rich, aromatic, and versatile. Whether I serve it warm over rice or chilled as a flavorful appetizer, it always feels comforting and satisfying. This dish is a classic that never fails to impress and is even better when enjoyed the next day.

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