If you’ve been searching for a dish that feels like a warm hug on a plate, then this Chinese Braised Veal Shank Recipe is exactly what you need. Rich, tender veal shanks slowly simmered in a savory broth infused with star anise, garlic, and ginger create a harmonious blend of deep flavors that will have you savoring every bite. This recipe transforms simple ingredients into a comforting, impressive meal that feels both special and uniquely satisfying—perfect for sharing with family or close friends on a cozy night in.
Ingredients You’ll Need
Getting the ingredients right is key to unlocking the bold yet balanced taste of this amazing dish. Each component plays a crucial role, from the tender veal to the aromatic spices that bring out the essence of traditional Chinese cooking.
- 2 bone-in veal shanks (about 2-3 lbs): The star of the dish, these provide rich flavor and tender meat when slow-cooked.
- 4 cloves garlic, minced: Adds a fragrant punch that complements the meaty base perfectly.
- 1-inch piece fresh ginger, minced: Gives a gentle warmth and freshness that balances the savoriness.
- ½ cup low-sodium soy sauce: Brings umami depth and a subtle saltiness to the braising liquid.
- 2 star anise pods: Impart that signature licorice aroma typical to Chinese braises.
- 2 tbsp brown sugar: Rounds out the flavors with just a touch of sweetness for harmony.
- 2 cups beef broth: Acts as the flavorful liquid base for slow braising and tenderizing.
- 2 tbsp oil (for searing): Essential for achieving a beautifully caramelized crust on the veal before braising.
How to Make Chinese Braised Veal Shank Recipe
Step 1: Preparation and Searing
Start by gathering all your ingredients and mincing the garlic and ginger finely. Heat the oil over medium heat in a large Dutch oven and sear the veal shanks until golden brown on all sides. This step locks in flavor and gives the meat a gorgeous caramelized crust that will enhance the final dish beautifully.
Step 2: Building the Aromatic Base
Remove the veal shanks temporarily, then add minced garlic and ginger to the pot. Sauté for around two minutes until their irresistible fragrance fills the kitchen, setting the stage for the hearty flavors to come.
Step 3: Adding Liquids and Seasonings
Return the browned veal to the pot and pour in the low-sodium soy sauce, beef broth, and brown sugar. Tuck in the star anise pods too. Give everything a gentle stir so the seasonings start mingling with the meat, ensuring every bite will be infused with deliciousness.
Step 4: Slow Simmering to Perfection
Bring the pot to a gentle boil before covering it with a lid, then reduce the heat to low. Let the veal shanks braise slowly for about two hours. This patient cooking method works magic, breaking down the meat until it becomes fork-tender, while the rich sauce thickens and intensifies.
How to Serve Chinese Braised Veal Shank Recipe
Garnishes
Simple garnishes bring a fresh contrast to the deep, meaty dish. Sprinkle some chopped scallions or fresh cilantro on top right before serving for a burst of color and a touch of brightness that awakens the palate.
Side Dishes
This braised veal pairs beautifully with steamed jasmine rice or fluffy white rice to soak up every drop of the savory sauce. For a veggie side, lightly sautéed bok choy or garlic stir-fried green beans make a perfect match, adding crunch and vibrant greens to the plate.
Creative Ways to Present
For an elegant presentation, place the veal shanks on a shallow bowl and ladle the braising sauce generously over the top. Garnish with star anise or a few chili slices for a pop of color. Serving family-style in a beautiful ceramic pot can also make your meal feel even more inviting and special.
Make Ahead and Storage
Storing Leftovers
Any leftover Chinese Braised Veal Shank Recipe keeps well in an airtight container in the refrigerator for up to three days. The flavors only deepen overnight, making your second meal even more delicious than the first.
Freezing
This dish freezes wonderfully for up to two months. Store the veal shanks and sauce in a freezer-safe container, making sure it’s sealed tightly to preserve freshness and prevent freezer burn.
Reheating
To reheat, gently warm the veal shanks with the sauce on the stovetop over low heat until heated through. This slow approach helps maintain tenderness and prevents the meat from drying out.
FAQs
Can I use veal shank substitutes for this recipe?
While veal shank has a uniquely tender and delicate texture, beef shank can be a practical substitute. Just be prepared for a slightly different flavor profile and possibly a longer cooking time.
Is star anise necessary in this recipe?
Star anise adds a distinctive licorice aroma that is characteristic of many Chinese braises. While the dish will still be tasty without it, including star anise definitely elevates the flavor complexity.
How do I know when the veal shank is done?
The veal is perfectly cooked when it becomes fork-tender and easily pulls away from the bone. This typically takes around two hours of gentle simmering at low heat.
Can I make this recipe in a slow cooker?
Absolutely! After searing the veal shanks, transfer everything to a slow cooker and cook on low for 6 to 8 hours until tender. This method is great for a hands-off approach.
What wine pairs well with Chinese Braised Veal Shank Recipe?
A medium-bodied red wine with soft tannins, such as a Pinot Noir, complements the rich flavors without overpowering the delicate veal.
Final Thoughts
This Chinese Braised Veal Shank Recipe is a treasure waiting to happen in your kitchen—a dish that’s as satisfying to cook as it is to eat. With simple ingredients, soulful flavors, and melt-in-your-mouth meat, it’s sure to become a favorite that you return to time and again. Give it a try soon, and enjoy every delicious moment.
Print
Chinese Braised Veal Shank Recipe
- Total Time: 2 hours 15 minutes
- Yield: 4 servings 1x
Description
This Chinese Braised Veal Shank recipe features tender, flavorful veal slow-cooked in a savory soy-based broth enriched with garlic, ginger, star anise, and brown sugar. The veal shanks are first seared for a rich caramelized crust, then gently simmered until fork-tender, resulting in a comforting and aromatic dish perfect for a hearty meal.
Ingredients
Veal Shank
- 2 bone-in veal shanks (about 2–3 lbs)
Seasoning & Aromatics
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 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. Finely chop the garlic and ginger to ensure they release maximum flavor during cooking.
- Sear Veal Shanks: Heat the oil in a large Dutch oven over medium heat. Add the veal shanks and sear until browned on all sides, about 5 minutes per side. This step locks in the juices and adds a beautiful caramelized crust. Remove veal shanks from the pot and set aside.
- Sauté Aromatics: In the same pot, add the minced garlic and ginger. Sauté for about 2 minutes until fragrant, stirring frequently to avoid burning and release their essential oils.
- Add Liquids and Spices: Return the seared veal shanks to the pot. Pour in the low-sodium soy sauce and beef broth. Stir in the brown sugar and add the star anise pods. Mix gently to combine all the flavors.
- Simmer: Bring the mixture to a gentle boil. Cover the pot with a lid, reduce the heat to low, and let it simmer for about 2 hours. Cook until the veal is fork-tender and the sauce has developed a rich, deep flavor.
- Serve: Plate the veal shanks and drizzle the braising sauce over the top. Enjoy this warm, aromatic dish with steamed rice or vegetables.
Notes
- For extra richness, you can add a splash of Shaoxing wine or dry sherry to the braising liquid.
- Make sure to brown the veal well to add depth of flavor to the final dish.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
- Star anise is key for authentic flavor, but you can substitute with a small cinnamon stick if unavailable.
- Serve with steamed bok choy or jasmine rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
