Name: Chinese Braised Veal Shank Recipe
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Chinese
Ingredients: 2 bone-in veal shanks (about 2-3 lbs); 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)

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

Scale

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)

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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