Chinese Braised Beef Shank Recipe

If you’re looking for a rich, savory, and utterly unforgettable dish, nothing beats Chinese Braised Beef Shank. Tender slices of beef, slowly braised in aromatic spices and a perfectly balanced soy-based sauce, are as comforting as they are impressive. The fragrance fills your kitchen, and each bite is a little journey through silky collagen, deep umami, and heady, warming spices. This dish is a must for lovers of classic Chinese flavors—and once you try it, I promise you’ll want to make it again and again!

Ingredients You’ll Need

The beauty of Chinese Braised Beef Shank lies in its straightforward, fuss-free ingredient list. Each item works together to create layers of taste and that signature, glossy sheen—so don’t skip the little details that make all the difference!

• Beef shank (2 lbs, sliced thick): This cut is packed with flavor and gets deliciously tender when braised for a couple of hours.
• Soy sauce (3 tbsp): The base of the braising liquid, adding saltiness and depth.
• Dark soy sauce (2 tbsp): For a deep molasses color and extra richness; it’s the secret to that gorgeous dark gloss.
• Shaoxing wine (2 tbsp): This Chinese rice wine brings a subtle complexity and enhances the meatiness.
• Ginger (4 slices): Fresh ginger slices infuse the broth with gentle warmth and a hint of spice.
• Garlic (3 cloves, smashed): Adds grassy aromatics and pairs beautifully with the other spices.
• Star anise (1): Just one delivers that classic, sweet licorice note essential to Chinese braised dishes.
• Cinnamon stick (1): This isn’t just for desserts! It provides an earthy, warming backdrop to the sauce.
• Sugar (1 tbsp): Helps round out the savoriness and brings a subtle, caramel-like sweetness to the broth.
• Water or beef broth (2 cups): Either works, but beef broth will boost the flavor even more.
• Chopped scallions (for garnish): A fresh, colorful sprinkle for serving that brightens each bite.

How to Make Chinese Braised Beef Shank

Step 1: Sear the Beef Shank

Start by heating your pot over medium-high heat. Add the thick beef shank slices and sear them on both sides until nicely browned. This step locks in flavor and gives the meat that irresistible savory edge. Once both sides have a deep, golden color, remove the beef from the pot and set aside.

Step 2: Bloom the Aromatics

In the same pot (don’t clean it—those brown bits are liquid gold), toss in the ginger slices, smashed garlic, star anise, and cinnamon stick. Sauté for a minute or two until the kitchen smells fragrant and your mouth starts watering. This is the moment the foundation of the broth forms.

Step 3: Build the Braising Liquid

Return the seared beef shank to the pot, nestling it among the aromatics. Pour in both types of soy sauce, Shaoxing wine, and sprinkle the sugar evenly on top. Give everything a gentle mix to coat, then add your water or beef broth, making sure the beef is mostly submerged. Stir gently to combine all the flavors.

Step 4: Slow Simmer to Perfection

Bring the mixture to a gentle boil, then immediately reduce to a low simmer. Cover the pot and let it cook for about 2 hours. Low and slow is the secret: the beef absorbs all those incredible flavors and turns meltingly tender.

Step 5: Infuse and Slice

Once the beef shank is beautifully tender (it should yield easily to a fork), turn off the heat and let it cool in the braising liquid. This extra step lets the meat soak up even more flavor. Slice the shank across the grain into thin, elegant pieces right before serving.

How to Serve Chinese Braised Beef Shank

Garnishes

Don’t underestimate the power of a good garnish! A generous handful of freshly chopped scallions adds a zippy crunch and color, while a touch of chili oil or toasted sesame seeds can offer a new dimension if you love a little heat or nuttiness.

Side Dishes

Chinese Braised Beef Shank is a showstopper when served with bowls of hot jasmine rice or plain noodles, letting those fabulous juices soak right in. For contrast, pair it with a side of steamed broccoli, bok choy, or crisp pickled cucumbers, which cut through the richness perfectly.

Creative Ways to Present

This dish is as versatile as it is delicious! Try slicing cold and layering on a platter for an appetizer, rolling into wraps with hoisin sauce and cucumber for an easy lunch, or even tucking pieces into bao buns with a dab of hot mustard for an irresistible snack.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer your Chinese Braised Beef Shank, with some broth, into an airtight container. It’ll keep happily in the refrigerator for up to four days. In fact, the flavor gets even better after a day or two—perfect for meal prepping or busy weeks!

Freezing

This braised beef shank also freezes like a dream. Slice and pack it (with enough sauce to cover) into freezer-safe containers or bags. It’ll last for up to three months. Just thaw overnight in the fridge before rewarming so it keeps its velvety texture.

Reheating

Warm gently in a saucepan with its broth over low heat, or cover and microwave until heated through. If it seems a little dry, splash in a touch of water or broth. Avoid high heat so the beef stays moist and tender, not tough.

FAQs

What is the best substitute for Shaoxing wine?

If you can’t find Shaoxing wine, dry sherry is your next best bet. Apple juice or a mild rice wine also work in a pinch, though you’ll lose a bit of authentic depth.

Can I use a different cut of beef for Chinese Braised Beef Shank?

While beef shank is traditional for its collagen and hearty texture, brisket or chuck can be excellent alternatives. Just make sure to slice thick and braise until meltingly tender.

How do I know when the beef shank is done?

After two hours of gentle simmering, the beef should be fork-tender and easy to slice thin without falling apart completely. If it’s still tough, let it simmer a little longer—patience pays off here!

Should I skim the fat during cooking?

If you notice a lot of fat rising to the surface, it’s just fine to skim it off for a cleaner broth. Some people prefer leaving a little for extra richness—it’s up to your taste.

Can I make Chinese Braised Beef Shank in advance?

Absolutely! In fact, most fans will insist it tastes even better after a night in the fridge. The flavors deepen as it sits, so you can braise ahead and serve whenever you’re ready.

Final Thoughts

Chinese Braised Beef Shank is pure comfort food magic, with hearty flavors and melt-in-your-mouth texture that will have everyone at the table begging for seconds. Don’t be surprised if this becomes your new go-to showstopper—it’s every bit as satisfying to cook as it is to eat. Give it a try, and discover why it’s a beloved classic in Chinese kitchens!

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