Beef shanks are a super affordable cut of meat that become some of the most stick-to-your-rib yummy meals when you slowly cook them. This Chinese Braised Beef Shank recipe combines the richness of the beef shank with savory Chinese flavors to make a meal that is packed with flavor. The braising process brings out complexity of flavors that wouldn’t otherwise exist, and makes a flavorful sauce to serve on top of the shanks that is so good! If you don’t want to braise can also make this recipe in a slow cooker by combining all the ingredients in a slow cooker and cooking on low for 8 hours. Let us know what you think of this recipe and enjoy!
- 2 Beef Shanks
- 2 Tbsp Five Spice Powder
- 2 Tbsp Vegetable Oil
- 1 Onion (large)
- 4 clove Garlic (sliced)
- 2 cup Beef Broth (minced)
- 1 cup Soy Sauce
- 1 Tbsp Brown Sugar
- 1 tsp Ginger Root
- 6 Carrot (grated)
- 1 Tbsp Flour (cut into large pieces)
Season the beef shanks with Chinese Five Spice Powder, salt, and pepper to taste. Add the vegetable oil to a large Dutch oven, and heat to medium high heat. Sear the shanks on both sides until browned. If necessary, sear one at a time to not overcrowd the oven. Remove from Dutch oven and set aside.
Add the onion to the Dutch oven, and cook over medium high heat until soft. Add the garlic, and continue cooking for 1 minute over medium high heat. Return the beef shanks to the Dutch oven, and pour in beef broth, soy sauce, brown sugar, and ginger.
It is okay to put the beef shanks on top of each other. The liquids should reach about 1/3 of the way up the beef shanks (1/3 of the way up the bottom beef shank if you needed to stack them.) Add more beef broth, if necessary to reach this height. Bring the mixture to a boil, then cover the Dutch oven, and place in an oven preheated to 350ºF.
Cook for 1 hour at 350ºF, then remove from oven and add the carrots. Return to oven and continue cooking for approximately 1 hour, until the beef shank is very tender and starts to fall off the bone. Once shanks are done, remove the Dutch oven from oven.
Remove the beef shanks and carrots from the Dutch oven and set aside. To make a smoother, richer sauce, add 1 tbsp. instant flour to the remaining liquid in the Dutch oven, and blend the mixture together. Use an immersion blender for ease, or a normal blender.
Serve the beef shanks over rice either as intact shanks as seen in the picture to serve 2 people with leftovers, or as pulled off the bone pieces to serve more people. Add the carrots, and Asian vegetables such as baby bok choy, to the meal, and top with the braising sauce and green onions for color and freshness. Enjoy!