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Chinese Braised Beef Shank

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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.

Ingredients

Units Scale
  • 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. Bring a large pot of water to a boil. Add beef shank and blanch for 3–4 minutes to remove impurities. Drain and rinse.
  2. 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.
  3. Add enough water to fully cover the beef. Bring to a boil, then reduce heat to a gentle simmer.
  4. Cover and simmer for 1.5 to 2 hours, until beef is fork-tender and deeply flavored.
  5. Let beef rest in the braising liquid for 30 minutes off heat to absorb more flavor.
  6. Slice thinly across the grain and serve warm or cold with a drizzle of braising sauce.
  7. 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

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