Chinese Braised Veal Shank

Chinese braised veal shank is juicy, tender, spicy, and sweet. It's an easy one pot recipe that takes very little effort to make, but delivers a meal that is delicious and bursting with flavor. This simple recipe takes just 5 minutes to prep with a few basic steps, a Dutch oven or cooking pot to braise the veal in with an assortment of classic Asian seasoning, and some time in the fridge to chill and allow the complex layers of flavors to really develop in the shanks. If you've been wanting to try out an authentic Chinese dish but aren't sure what to make, this easy Chinese braised veal shank is a great place to start! Serve it as an appetizer, in soups and sandwiches for lunch, or over rice and veggies for dinner.

Why You'll Love Chinese Braised Veal Shank

• Veal is juicier than beef. It's true. Veal is the meat from a calf (or younger cow) and is leaner, juicier, and more tender, making it a great alternative to beef. Plus, it has less cholesterol and fat than beef and more essential nutrients like vitamin B6 and protein.
• You only need one pot. If you have a 4 quart Dutch oven, then you already know how great it is for braising and cooking in general. Plus, this recipe is a one pot recipe, which means fewer dishes to wash and more time and energy to put towards other things. The best!
• It's loaded with flavor. This Chinese braised veal shank is generously seasoned giving the meat the best flavor. The delicate balance between garlic, ginger, anise, cumin, bay leaves, five spice, chili, and Sichuan peppercorns is pure perfection. And added Shaoxing wine and soy sauce add even more unique tastes to the flavor profile. It’s savory, peppery, a bit spicy and sweet, all at the same time.

Ingredients and Substitutions

To make this flavorful Chinese Braised Veal Shank, you will need the following ingredients (full quantities in recipe card below):

• veal shanks - You can also substitute veal for beef shanks (which is a more common ingredient to use).
• Shaoxing wine
• dark soy sauce - you can substitute with regular soy sauce, but note that the color won't be as dark and the flavor will be a little less intense.
• water
• garlic + ginger
• bay leaves
• star anise
• five spice powder - use a store-bought blend or make your own like we did in our Braised Five Spice Turkey Breast.
• cumin seeds
• red chili peppers and Sichuan peppercorns  - optional for a spicy kick)

You will also need measuring cups and spoons and a large pot (I used my 4 quart Dutch oven).

How to Make the Best Chinese Braised Veal Shank

1. Combine ingredients. In a large pot or Dutch oven, add veal shanks, Shaoxing wine, dark soy sauce, water and all spices and seasoning including garlic, ginger, bay leaves, star anise, five spice powder, cumin seeds, red chili peppers (if using), and Sichuan peppercorns (if using). Mix well until evenly combined. The liquid should be enough to cover the shanks completely.
2. Simmer. Bring the shanks to a boil over medium-high heat. Cover the lid and turn the heat down to low. Simmer over low heat until tender, about 1 to 1.5 hours depending on the thickness of the shanks. Insert a fork to check doneness. If it's fork tender, it's ready.

3. Chill. Let the shanks cool to room temperature, about 30 minutes. Then, transfer the pot into the fridge and let the shanks marinate in the sauce for 1 hour, up to overnight.
4. Serve. Remove the shanks and thinly slice them. Serve chilled with the sauce on the side, if desired. 

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Recipe

Chinese Braised Veal Shank

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• Author: Sam Hu | Ahead of Thyme
• Total Time: 3 hours 5 minutes
• Yield: 2-3 servings
• Diet: Gluten Free

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Description

Chinese braised veal shank is juicy, tender, spicy, and sweet. It's an easy one pot recipe that takes very little effort to make with just 5 minutes prep.

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Ingredients

• 1 lb. veal shanks (about 1-inch thick)
• 2 tablespoons Shaoxing wine
• 2 tablespoons dark soy sauce
• 3 cups water
• 2 cloves garlic, chopped
• 2-3 slices fresh ginger
• 2-3 bay leaves
• 1-2 star anise
• ½ tablespoon five spice powder
• 1 teaspoon cumin seeds
• 2-3 dried red chili peppers (optional for a spicy kick)
• 1 teaspoon Sichuan peppercorns (optional for a spicy kick)

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Instructions

1. In a large pot or Dutch oven, add veal shanks, Shaoxing wine, dark soy sauce, water and all spices and seasoning including garlic, ginger, bay leaves, star anise, five spice powder, cumin seeds, red chili peppers (if using), and Sichuan peppercorns (if using). Mix well until evenly combined. The liquid should be enough to cover the shanks completely.
2. Bring the shanks to a boil over medium-high heat. Cover the lid and turn the heat down to low. Simmer over low heat until tender, about 1 to 1.5 hours depending on the thickness of the shanks. Insert a fork to check doneness. If it's fork tender, it's ready.
3. Let the shanks cool to room temperature, about 30 minutes. Then, transfer the pot into the fridge and let the shanks marinate in the sauce for 1 hour, up to overnight.
4. Remove the shanks and thinly slice them. Serve chilled with the sauce on the side, if desired. 

Notes

Low and slow: The key to making great braised veal is cooking it low and slow in your Dutch oven. You might be tempted to increase the heat when you start to get impatient — don't. The low temperature is essential for juicy and tender meat.

How to serve: Chinese braised veal shanks can be served as a cold appetizer or side dish, or it can be incorporated into a noodle soup or ramen as topping, served over fried rice with vegetables, or enjoy it in sandwiches or salad rolls.

How to store: Keep leftovers in the pot in the fridge or airtight container for 3-4 days, or in the freezer for up to 3 months.

How to reheat: Braised veal shanks are typically served cold in Chinese cuisine. But feel free to reheat it if you wish. Heat on the stovetop over low heat until warmed through. 

• Prep Time: 5 minutes
• Chill Time: 1 hour 30 minutes
• Cook Time: 1 hour 30 minutes
• Category: Appetizer
• Method: Braised
• Cuisine: Chinese

Keywords: chinese braised veal shank, chinese braised shank, five spice braised shank, chinese veal shank, chinese beef shank

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