Beef Recipes

Braised Beef Shank

Name: Braised Beef Shank
Prep time: 15 min
Cook time: 3 h 45 min
Total time: 4 h
Cuisine: Chinese
Ingredients: 900 grams Beef Shank; 1 bunch Green Onion; 1 piece Ginger; 3 Star Anise; 1 piece Dried Tangerine Peel; 4 Cloves; 1 piece Galangal; 2 Black Cardamom; 1 piece Gardenia; 4 Dried Red Chili Peppers; A small handful Brown Sugar; 100 grams Yellow Soybean Paste; To taste Light Soy Sauce; A small amount Dark Soy Sauce; 8 grams Salt; As needed Water

Braised Beef Shank is a classic make-ahead dish featuring a whole beef shank slowly simmered with aromatic spices, soybean paste, and soy sauce until deeply flavored and tender. Chilling the meat before slicing creates beautiful marbling and a firm texture that is perfect for serving cold, with noodles, or as an appetizer.

Total: 4 hours

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Quick Recipe Summary

Cuisine: Chinese
Category: Beef Recipes
Method: Braising or simmering
Total Time: 4 hours
Difficulty: Easy
Main Ingredient: Beef Shank

About This Recipe

Why You'll Love This Recipe

Uses a steady cooking method that helps the ingredients absorb flavor gradually.
Beginner-friendly enough for cooks who are still building confidence in the kitchen.
Good for learning how seasoning and simmering build flavor over time.
Shows a practical way to cook meat with clear preparation and cooking cues.
Gives the dish a clear savory flavor profile without making the method feel complicated.

Ingredients

900 grams Beef Shank
1 bunch Green Onion
1 piece Ginger
3 Star Anise
1 piece Dried Tangerine Peel
4 Cloves
1 piece Galangal
2 Black Cardamom
1 piece Gardenia
4 Dried Red Chili Peppers
A small handful Brown Sugar
100 grams Yellow Soybean Paste
To taste Light Soy Sauce
A small amount Dark Soy Sauce
8 grams Salt
As needed Water

Ingredient Notes

These notes explain the role of the main ingredients so the recipe is easier to adjust.

Beef Shank

This ingredient helps define the flavor, texture, or structure of the dish.

bunch Green Onion

Scallions add freshness and are useful both as an aromatic base and as a finishing flavor.

Ginger

Ginger adds clean aroma and helps balance meat, seafood, tofu, and fermented flavors.

Star Anise

This ingredient helps define the flavor, texture, or structure of the dish.

Ingredients & Techniques Used in This Recipe

These guides explain the key sauces, ingredients, and cooking techniques used in this recipe, so you can understand the dish instead of only following steps.

Sauce

Step-by-Step Instructions

Step 1
Rinse the beef shank thoroughly under running water.
Step 2
Prepare the aromatics and spices. For a large whole beef shank, use a generous amount of spices to help build flavor during braising.
Step 3
Mix the yellow soybean paste with a little water until smooth.
Step 4
Place the beef shank in a rice cooker or large pot and add enough cold water to just cover the meat.
Step 5
Start the soup or stew setting. Once the liquid begins to simmer, skim off any foam and impurities from the surface.
Step 6
Strain the diluted soybean paste through a fine sieve and pour only the smooth liquid into the pot.
Step 7
Add the prepared spices, light soy sauce, salt, brown sugar, and a small amount of dark soy sauce. Cover and continue braising until the cooking cycle is complete and the beef is tender.
Step 8
Leave the beef shank in the braising liquid for several hours or overnight to absorb more flavor. Remove, chill thoroughly, then slice and serve. Enjoy plain or with a dipping sauce made from soy sauce, vinegar, garlic, chili flakes, scallions, and chili oil.
Step 9
Reserve the braising liquid. Strain and refrigerate or freeze it as a master stock, or use it as a flavorful broth for beef noodle soup.

Cooking Tips

There is no need to soak the beef shank before cooking. Skimming the foam during the initial simmer removes impurities effectively. For the best flavor, allow the meat to cool and rest in the braising liquid for several hours before slicing. The leftover stock becomes even more flavorful over time and can be reused for future braised dishes.

Serving Suggestions

Serve it with steamed rice when you want a simple Chinese home-cooked meal.
Pair it with a quick vegetable stir-fry or a simple pork, chicken, or tofu dish.
If noodles or rice are included, it can work as a full meal on its own.

Recipe Card

Ingredients

900 grams Beef Shank
1 bunch Green Onion
1 piece Ginger
3 Star Anise
1 piece Dried Tangerine Peel
4 Cloves
1 piece Galangal
2 Black Cardamom
1 piece Gardenia
4 Dried Red Chili Peppers
A small handful Brown Sugar
100 grams Yellow Soybean Paste
To taste Light Soy Sauce
A small amount Dark Soy Sauce
8 grams Salt
As needed Water

Method

Rinse the beef shank thoroughly under running water.
Prepare the aromatics and spices. For a large whole beef shank, use a generous amount of spices to help build flavor during braising.
Mix the yellow soybean paste with a little water until smooth.
Place the beef shank in a rice cooker or large pot and add enough cold water to just cover the meat.
Start the soup or stew setting. Once the liquid begins to simmer, skim off any foam and impurities from the surface.
Strain the diluted soybean paste through a fine sieve and pour only the smooth liquid into the pot.
Add the prepared spices, light soy sauce, salt, brown sugar, and a small amount of dark soy sauce. Cover and continue braising until the cooking cycle is complete and the beef is tender.
Leave the beef shank in the braising liquid for several hours or overnight to absorb more flavor. Remove, chill thoroughly, then slice and serve. Enjoy plain or with a dipping sauce made from soy sauce, vinegar, garlic, chili flakes, scallions, and chili oil.
Reserve the braising liquid. Strain and refrigerate or freeze it as a master stock, or use it as a flavorful broth for beef noodle soup.