Chinese Braised Beef Shank is a richly flavored, slow-cooked dish steeped in soy sauce, aromatic spices, and traditional seasonings. Tender and deeply savory with a subtle touch of sweetness, this classic preparation is a staple in many Chinese households. Thinly sliced and served warm or chilled, it’s an excellent addition to noodle bowls, rice plates, or steamed buns.
Why You’ll Love This Recipe
This recipe combines simplicity with depth—minimal prep leads to complex, aromatic results. The beef becomes meltingly tender as it simmers in a broth infused with soy sauces, Shaoxing wine, star anise, cinnamon, and ginger. Its versatility is a standout: enjoy it hot with rice, cold as a starter, or layered in sandwiches and buns. It also stores well, making it great for meal prep or entertaining.
ingredients
(Tip: You can find the complete list of ingredients and their measurements 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
Optional Garnish
- Chopped green onions
- Sesame seeds
directions
- Bring a large pot of water to a boil. Add the beef shank and blanch for 3–4 minutes to remove surface impurities. Drain and rinse the meat under cold water.
- In a clean pot or Dutch oven, place the blanched beef shank. Add light soy sauce, dark soy sauce, Shaoxing wine, sugar, ginger, garlic, star anise, bay leaves, cinnamon stick, and Sichuan peppercorns (if using).
- Pour in enough water to completely cover the beef. Bring to a boil over medium heat.
- Reduce the heat to low and cover. Simmer gently for 1.5 to 2 hours, or until the beef is tender and easily pierced with a fork.
- Turn off the heat and let the beef rest in the braising liquid for at least 30 minutes to absorb more flavor.
- Remove the beef from the pot and slice thinly across the grain.
- Serve warm or chilled with a spoonful of the braising liquid. Garnish with chopped green onions and sesame seeds, if desired.
Servings and timing
- Servings: 6 servings
- Prep Time: 15 minutes
- Cooking Time: 2 hours
- Total Time: 2 hours 15 minutes
- Calories: 320 kcal per serving
Variations
- Spicier Version: Add a dried chili or a teaspoon of chili oil to the braising liquid.
- Herbal Twist: Include a small piece of dried tangerine peel for citrusy depth.
- Richer Sauce: Reduce the braising liquid further after removing the meat to create a more concentrated glaze.
- Rice Wine Substitute: Use mirin or sake if Shaoxing wine is unavailable.
- Instant Pot Method: Pressure cook on high for 45–50 minutes followed by natural release for quicker preparation.
storage/reheating
Store leftover beef and braising liquid in an airtight container in the refrigerator for up to 4 days. To reheat, simmer gently in the reserved liquid until warmed through. This dish also freezes well—slice the beef and freeze with a portion of the braising liquid in a sealed container for up to 2 months.
FAQs
What cut of beef is best for braising?
Beef shank is ideal due to its collagen and connective tissue, which break down beautifully during long cooking. You can also use brisket or chuck as alternatives.
Can I use bone-in beef shank?
Yes, bone-in adds even more flavor to the broth. Just remove bones before slicing.
Do I need to blanch the beef?
Yes, blanching removes blood and impurities, resulting in a cleaner, more refined broth.
Can I eat this cold?
Absolutely. Chilled, thin-sliced braised beef is a common appetizer in Chinese cuisine.
What’s the difference between light and dark soy sauce?
Light soy sauce is saltier and thinner, while dark soy sauce is richer, slightly sweeter, and used for color and depth.
Is Shaoxing wine essential?
It adds authentic flavor, but you can substitute with dry sherry or omit entirely if necessary.
What sides go well with this?
Steamed rice, hand-pulled noodles, or simple stir-fried greens pair excellently with braised beef shank.
Can I make this in advance?
Yes, it tastes even better the next day as the flavors continue to develop.
How do I slice the beef neatly?
Let it cool completely for cleaner, thinner slices—use a very sharp knife across the grain.
Is this recipe gluten-free?
Soy sauces typically contain wheat, so use certified gluten-free tamari or soy sauce alternatives if needed.
Conclusion
Chinese Braised Beef Shank is a time-honored dish that delivers deep, comforting flavors with minimal effort. The blend of soy sauce, aromatic spices, and tender beef makes it perfect for any occasion—from casual weeknight meals to festive gatherings. Versatile, flavorful, and simple to prepare, it’s a must-have in your collection of classic Asian recipes.
PrintChinese Braised Beef Shank
Tender Chinese braised beef shank slow-cooked in soy sauce, aromatics, and warming spices. Infused with deep umami, mild sweetness, and a hint of spice, this versatile dish is perfect thinly sliced over noodles, rice, or in steamed buns.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Braising
- Cuisine: Chinese
- Diet: Halal
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
- Bring a large pot of water to a boil. Add beef shank and blanch for 3–4 minutes to remove impurities. Drain and rinse.
- In a clean pot or Dutch oven, combine blanched beef, soy sauces, Shaoxing wine, sugar, ginger, garlic, star anise, bay leaves, cinnamon, and Sichuan peppercorns if using.
- Add enough water to fully cover the beef. Bring to a boil, then reduce heat to a gentle simmer.
- Cover and simmer for 1.5 to 2 hours, until beef is fork-tender and deeply flavored.
- Let beef rest in the braising liquid for 30 minutes off heat to absorb more flavor.
- Slice thinly across the grain and serve warm or cold with a drizzle of braising sauce.
- Garnish with chopped green onions and sesame seeds if desired.
Notes
- Blanching the beef helps create a clearer, cleaner-tasting braise.
- Best sliced thinly once cooled slightly for clean, even cuts.
- Great for meal prep—store in the fridge with braising liquid to retain moisture.
- Can be served with noodles, rice, or inside steamed mantou buns.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 670 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 95 mg