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 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

Scale

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)

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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