If you’re craving a dish that feels like a warm embrace on a plate, this Chinese Braised Veal Shank Recipe is exactly what you need. Slowly braised to tender perfection, the veal shanks soak up an irresistible blend of savory soy, fragrant star anise, and a touch of sweetness from brown sugar, creating rich, deeply layered flavors with every bite. It’s a comforting, elegant meal that fills your kitchen with captivating aromas and makes for a truly memorable dinner experience.
Ingredients You’ll Need
The charm of this recipe lies in its simplicity and thoughtful ingredient choices, each playing a crucial role. From the tender veal shanks to the aromatic ginger and star anise, these components come together to create a perfect balance of savory, sweet, and fragrant notes.
- 2 bone-in veal shanks (about 2-3 lbs): The star of the dish, providing tender meat and rich marrow flavor after slow braising.
- 4 cloves garlic, minced: Adds a pungent, savory depth that complements the meat perfectly.
- 1-inch piece fresh ginger, minced: Brightens the broth with a warm, zesty aroma.
- ½ cup low-sodium soy sauce: Brings the perfect umami saltiness without overpowering the other flavors.
- 2 star anise pods: Infuse a subtle licorice-like fragrance essential for authentic Chinese braising style.
- 2 tbsp brown sugar: Provides a gentle sweetness that balances the savoriness and deepens the sauce color.
- 2 cups beef broth: Creates the flavorful braising liquid that keeps the veal moist and juicy.
- 2 tbsp oil (for searing): Helps create a beautiful crust on the veal, enhancing both flavor and texture.
How to Make Chinese Braised Veal Shank Recipe
Step 1: Prepare Ingredients
Start by gathering all your ingredients and mincing the garlic and ginger finely. This prep work ensures that when you begin cooking, everything flows smoothly, letting the aromatic notes bloom fully in the dish.
Step 2: Sear the Veal Shanks
Heat 2 tablespoons of oil in a large Dutch oven over medium heat. Carefully sear the veal shanks on all sides until they develop a rich, golden-brown crust, about 5 minutes per side. This step locks in the juices and builds that mouthwatering flavor foundation that makes Chinese Braised Veal Shank Recipe so special.
Step 3: Sauté Aromatics
Remove the veal temporarily, then add the minced garlic and ginger to the pot. Sauté for about 2 minutes until their fragrances fill the air and the flavors soften, setting the stage for a deeply flavored sauce.
Step 4: Combine Braising Liquids
Return the veal shanks to the Dutch oven and add the low-sodium soy sauce, beef broth, brown sugar, and star anise pods. Stir gently to combine all the ingredients, making sure the veal is well-submerged to absorb all those incredible flavors.
Step 5: Braise Until Tender
Bring the mixture to a gentle boil, then cover with a lid and reduce the heat to low. Let the shanks simmer slowly for about two hours, or until the meat is so tender it falls off the bone. This patient cooking is what transforms the veal into a tender, melt-in-your-mouth delight typical of the Chinese Braised Veal Shank Recipe.
Step 6: Serve with Sauce
Once done, plate the veal shanks and generously drizzle the reduced, aromatic sauce from the pot over the top. This final touch ensures every bite bursts with savory, sweet, and spicy notes.
How to Serve Chinese Braised Veal Shank Recipe
Garnishes
A sprinkle of thinly sliced green onions or fresh cilantro adds a bright contrast to the rich veal and sauce. A few toasted sesame seeds also work wonderfully to introduce a hint of nuttiness and a subtle crunch.
Side Dishes
Serve alongside steamed jasmine rice or perfectly cooked noodles to soak up the luscious sauce. Light stir-fried greens such as bok choy or Chinese broccoli provide freshness and a slight bitterness that complements the savory braised veal beautifully.
Creative Ways to Present
For a unique touch, try plating the veal shank atop a bed of mashed sweet potatoes or creamy polenta for an interesting fusion twist. Alternatively, shredding the braised meat to use in bao buns or over fried rice makes for a delightful, casual serving option.
Make Ahead and Storage
Storing Leftovers
Place any leftover veal shank and sauce in an airtight container and refrigerate. The flavors deepen overnight, making leftovers even more delicious the next day. Consume within 3-4 days for the best taste and safety.
Freezing
This recipe freezes beautifully. Let the dish cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months, which allows you to enjoy this comforting Chinese Braised Veal Shank Recipe anytime you crave it with minimal effort.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally until warmed through. To prevent drying out, add a splash of beef broth or water if the sauce has thickened too much. Avoid microwaving directly as it may unevenly heat and toughen the meat.
FAQs
Can I use veal shanks without bones?
Bone-in veal shanks add excellent flavor and moisture during braising, but if you prefer boneless, you can use them — just be mindful that cooking times might be slightly less.
What can I substitute for star anise?
If you don’t have star anise on hand, you can try adding a small piece of cinnamon stick with a pinch of fennel seeds for a similar aromatic warmth, though it won’t be quite the same.
Is it possible to make this recipe in a slow cooker?
Absolutely! After searing the meat and sautéing the garlic and ginger, transfer everything to a slow cooker and braise on low for 6-8 hours. Just add liquids and spices as usual.
Can I use beef shanks instead of veal?
Beef shanks can be used and will yield a heartier, stronger-flavored dish. Adjust cooking time accordingly, as beef may take a little longer to become tender.
How thick should the sauce be when finished?
The sauce should be slightly thickened but still saucy enough to spoon over the meat and rice. If it’s too thin, simmer uncovered for a few minutes to reduce before serving.
Final Thoughts
There’s something truly special about making this Chinese Braised Veal Shank Recipe at home—it’s comfort and sophistication all in one pot. Once you taste how tender and flavorful the meat becomes, along with that amazing sauce, you’ll find it hard not to make this a regular in your cooking rotation. So go ahead, roll up your sleeves, and enjoy the warm deliciousness that awaits you with every bite!
Print
Chinese Braised Veal Shank Recipe
- Total Time: 2 hours 15 minutes
- Yield: 4 servings 1x
Description
This Chinese Braised Veal Shank recipe offers tender, flavorful veal slow-cooked in a rich broth of soy sauce, star anise, garlic, and ginger. Perfect for a comforting meal, the veal shanks are seared to lock in flavors and then gently simmered until fork-tender, absorbing the aromatic spices and a touch of sweetness from brown sugar.
Ingredients
Veal Shank
- 2 bone-in veal shanks (about 2–3 lbs)
Aromatics
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, minced
Seasonings and Liquids
- ½ cup low-sodium soy sauce
- 2 star anise pods
- 2 tbsp brown sugar
- 2 cups beef broth
- 2 tbsp oil (for searing)
Instructions
- Prepare Ingredients: Gather all ingredients and finely chop the garlic and ginger to ensure they release maximum flavor during cooking.
- Sear Veal Shanks: Heat oil in a large Dutch oven over medium heat. Sear the veal shanks for about 5 minutes per side until they develop a golden-brown crust, then remove them from the pot and set aside.
- Sauté Aromatics: Add the minced garlic and ginger to the same pot and sauté for 2 minutes until fragrant, allowing their flavors to infuse the oil.
- Add Veal and Liquids: Return the veal shanks to the pot. Pour in the low-sodium soy sauce and beef broth, then add the brown sugar and star anise pods. Stir gently to combine all ingredients evenly around the meat.
- Braise: Bring the mixture to a gentle boil. Cover the pot with a lid, reduce the heat to low, and let it simmer gently for about 2 hours or until the veal is fork-tender and infused with the braising liquid’s flavors.
- Serve: Carefully remove the veal shanks and plate them. Drizzle with the rich braising sauce and serve hot for a comforting, savory meal.
Notes
- Use low-sodium soy sauce to control the saltiness of the dish.
- Searing the veal is essential to develop deep flavors and a rich color.
- Braising slowly on low heat ensures the meat becomes tender without drying out.
- For a thicker sauce, reduce the braising liquid uncovered during the last 10-15 minutes of cooking.
- Star anise adds a distinctive aroma; if unavailable, a small piece of Chinese five-spice powder can be substituted.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
