Growing up in Taiwan, one of my favorite snacks is this thinly sliced braised beef shank. Coming home from school, I just grab a few slices from the fridge and much on them as I do my homework. (Ok, not really doing homework but as I read my comic books). They are similar to munching on ham and cheese here in the states. This dish is also an elegant way of presenting beef by itself, seasoned gently, served cold, and allowing the flavor of the beef to permeate your senses as it slowly warms up in your palate. There is no need for additional sauces or dips.
It’s hard to find a whole shank in American supermarkets so you would have to venture into Asian markets to acquire such a cut of meat. American markets sell shank but usually already a cross-cut bone-in piece so it wouldn’t work for this recipe. Maybe you can talk to your butcher to debone a whole shank for you. I’ve never had to try because there are many Asian markets in Southern California. I’m totally spoiled!
Ingredients:
- 1 whole beef shank (about 2 pounds)
- ½ cup soy sauce
- ½ cup Shaoxing rice wine
- 1 tbsp rock sugar
- ½ tsp Chinese five spice powder
- 2 cloves of star anise
- 2” ginger root
- 3 stalks of green onion
- water
Directions:
Step one is to boil a pot of water and put the beef shank in the water and bring back up to a boil for about 1 to 2 minutes and drain. This first step is completely optional. Typically, in Chinese cooking, we parboil the meat to cook out the blood in the meat. However, since we aren’t using the cooking liquid as sauce, this is not necessary.
Slice the ginger to ⅛” thick and chop up the green onions to about 2” long.
Heat a pan to medium high and add a tbsp of oil then cook the ginger until it starts to turn golden. Add the green onions next and cook until they start to wilt a little bit. Add the five spice powder, star anise, and rock sugar. Continue to cook for about 1 minute until rock sugar begins to melt. Next, add in the soy sauce and Shaoxing rice wine until it starts to simmer.
Place the beef shank into a deep pot and pour sauce into the pot and add water until beef shank is fully submerged. Pro Tip: Pick the smallest pot that the shank will fit completely into. This way, you only need to add a small amount of water to cover the beef, allowing you to retain the most flavor from the sauce. 
Turn up to high heat until the sauce boils then turn it down to a low simmer. Cover the pot and simmer for about 1 ½ to 2 hours until you can pierce a fork into the shank without much resistance. Remove the shank and let it cool to room temperature and then wrap in clear plastic wrap and refrigerate for at least 1-2 hours until completely chilled.
Slice the beef thinly across the grain. Garnish with some chopped green onions and cilantro and ready to serve. If you don’t have time, you can cut the beef up first and store in the fridge until ready to serve. Can keep about 1-2 days covered in the fridge. Just garnish right before serving.
NOTE:
Can be stored whole and frozen for up to 1 month by wrapping in plastic wrap then newspaper. Let it thaw in the fridge prior to slicing.
- 1 whole beef shank (about 2 pounds)
- ½ cup soy sauce
- ½ cup Shaoxing rice wine
- 1 tbsp rock sugar
- ½ tsp Chinese five spice powder
- 2 cloves of star anise
- 2” ginger root
- 3 stalks of green onion
- water
- Parboil beef shank in hot water for about 1-2 minutes and drain (optional)
- Slice ginger and chop green onions
- Heat pan to medium high heat with a tbsp of oil
- Add ginger first, then green onions and cook until onions start to wilt
- Add in five spice powder, star anise, rock sugar and toss for another minute
- Add Shaoxing wine and soy sauce until simmering
- Place beef shank in a pot and pour sauce into the pot
- Add water until beef shank is submerged
- Turn up heat until sauce boils then turn down to a low simmer
- Cover and simmer for about 1 ½ to 2 hours until you can pierce with a fork
- Remove and allow to cool
- Refrigerate for 1-2 hours until chilled
- Slice thinly across the grain, garnish with some chopped green onions and cilantro and serve cold
Thank you so much for this post. but I do have a question, I cook for several people who have problems with sugar. (Diabetes is not fun) Is the rock sugar necessary or would there be a good substitute? The other question I have is what would one serve with this?
I think you can skip the rock sugar or use a sugar substitute or another natural sweetener like honey or molasses. This is an appetizer dish which can be served cold with a soy dipping sauce or sriracha. Another option is to serve over some soup noodles like a beef ramen. ~Mike