Description
This Chinese Braised Veal Shank recipe features tender veal shanks slow-cooked in a savory soy-based broth infused with star anise, garlic, and ginger. The slow braising process ensures the meat becomes fork-tender, absorbing rich, aromatic flavors perfect for a comforting and elegant meal.
Ingredients
Meat
- 2 bone-in veal shanks (about 2-3 lbs)
Marinade & Sauce
- ½ cup low-sodium soy sauce
- 2 star anise pods
- 2 tbsp brown sugar
- 2 cups beef broth
Seasonings & Aromatics
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 2 tbsp oil (for searing)
Instructions
- Prepare Ingredients: Gather all ingredients. Finely chop the garlic and ginger to prepare for sautéing.
- Sear Veal Shanks: Heat oil in a large Dutch oven over medium heat. Sear the veal shanks until they are browned on all sides, about 5 minutes per side. This step helps develop flavor. Remove the shanks and set aside.
- Sauté Aromatics: Add the minced garlic and ginger to the pot and sauté for about 2 minutes until fragrant, releasing their aromas into the oil.
- Add Liquids and Seasonings: Return the veal shanks to the pot and add soy sauce, beef broth, brown sugar, and star anise pods. Stir gently to combine all the ingredients and coat the meat.
- Braise the Veal: 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 flavor.
- Serve: Carefully remove the veal shanks from the pot and place them on plates. Spoon the flavorful braising sauce over the meat and serve hot.
Notes
- Using bone-in veal shanks adds extra flavor to the braising liquid.
- Low-sodium soy sauce is recommended to control saltiness.
- You can prepare this dish a day ahead; flavors deepen after resting overnight.
- Serve with steamed rice or simple vegetables to complete the meal.
- Adjust the amount of brown sugar to balance sweetness to your taste.
