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Chinese Braised Beef Shank

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A rich and aromatic Chinese braised beef shank simmered with soy sauce, Shaoxing wine, and warm spices until tender, perfect served hot with rice or chilled as an appetizer.

Ingredients

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)

Instructions

  1. Rinse the beef shank under cold water, then place it in a pot of boiling water for 5 minutes to remove impurities. Drain, rinse, and set aside.
  2. In a clean pot, add the blanched beef, light soy sauce, dark soy sauce, Shaoxing wine, sugar, ginger, garlic, star anise, bay leaves, cinnamon stick, and Sichuan peppercorns if using.
  3. Pour in enough water to cover the beef, then bring to a boil.
  4. Reduce the heat to low, cover, and simmer for about 2 hours, turning the beef occasionally, until tender.
  5. Remove the beef shank and let it cool slightly before slicing.
  6. Garnish with green onions and sesame seeds if desired, and serve warm or chilled.

Notes

Blanching the beef first removes impurities and creates a cleaner broth.

This dish tastes even better the next day after the flavors deepen.

For spice, add dried chili peppers or chili oil to the braise.

Beef brisket can be used instead of shank for a softer texture.

Daikon radish or carrots can be added for extra flavor.

Nutrition

Find it online: https://justsosavory.com/chinese-braised-beef-shank/