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.
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
- 1/2 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)
Instructions
- 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.
- 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.
- 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.
- 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