Asian-Style Slow Cooked Beef Shank: Tender & Flavorful Delight
Nutritional value per serving
Calories450kcal
Carbs18gram
Fat20gram
Protein38gram
Ingredients
- Beef shank with bone (choose fresh, bright red, firm texture beef shank)1 kg
- Soy sauce (use low sodium for better control)120 ml
- Dark soy sauce (adds rich color and flavor)2 tbsp
- Brown sugar or rock sugar (for a balanced sweetness)2 tbsp
- Fresh ginger (thinly sliced, pick firm, smooth skin ginger)50 g
- Garlic cloves (peeled and lightly crushed)5 pieces
- Star anise (whole)3 pieces
- Cinnamon stick1 piece
- Chinese cooking wine (Shaoxing wine, optional but recommended)3 tbsp
- Water or beef broth (to cover the beef)600 ml
- Spring onions (cut into 5 cm lengths)2 pieces
- Saltto taste n/a
- Ground black pepperto taste n/a
- Vegetable oil (for searing)2 tbsp
This Asian-style slow cooked beef shank recipe brings you tender, flavorful, and melt-in-your-mouth meat using simple, store-bought ingredients and a slow cooker. The beef shank is braised slowly in a rich broth of soy sauce, aromatic spices, ginger, garlic, and star anise, creating a deeply satisfying dish that’s perfect for dinner. The method is straightforward and beginner-friendly, allowing even novice cooks to achieve professional results. Ideal for those who want to enjoy a warming, savory meal with minimal active cooking time. Total approximate ingredient cost is $15 / €14 / £12 / ₹1200. Each serving contains roughly 450 kcal. This recipe is gluten-aware if you use tamari and suitable for those on a balanced omnivorous diet. Cooking complexity is easy, with hands-on preparation time of 15 minutes and cooking time of 6 hours. Internal temperature for the beef should reach at least 70°C (160°F) for safety and tenderness, as it's slow cooked.
Preparation instructions
Prepare the beef shank
1Rinse the beef shank under cold water and pat dry with paper towels. Cutting into smaller chunks (about 5cm pieces) will help it cook evenly and absorb flavors better. Make sure to wash your hands and any surfaces the raw meat touched immediately after handling to avoid cross-contamination.
Sear the beef
2Heat vegetable oil in a heavy-bottomed pan or skillet over medium-high heat. Add beef shank pieces and sear on all sides until browned, about 3-5 minutes per side. This step locks in the juices and adds flavor. Use tongs and avoid overcrowding to sear properly.
Combine ingredients in slow cooker
3Transfer seared beef pieces to your slow cooker. Add soy sauce, dark soy sauce, brown sugar, sliced ginger, crushed garlic, star anise, cinnamon stick, Chinese cooking wine, spring onions, and water or beef broth. Stir gently to combine.
Cook the beef shank
4Cover the slow cooker with its lid. Cook on low heat for 6 hours or until beef is very tender and easily pulls apart with a fork. The internal temperature should reach at least 70°C (160°F) to ensure safety. Slow cooking also breaks down connective tissue, making the beef tender.
Check seasoning and serve
5Carefully remove the lid and check the seasoning. Add salt and pepper to taste. Remove spring onions, star anise, cinnamon stick, and ginger slices if preferred. Serve the beef shank hot with steamed rice or noodles, garnished with fresh herbs if desired.
Cooking Tips
1If you don't have a slow cooker, you can cook the beef shank in a covered heavy pot or tagine in a low oven (150°C) for about 3 to 4 hours.
2To make the broth thicker, you can remove the beef after cooking and reduce the broth by simmering it on the stovetop until it thickens to your liking.
3Use tamari or coconut aminos as gluten-free alternatives to soy sauce.
4Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.
Equipment Needed
- Slow cooker or heavy-bottomed pot with a lid
- Sharp knife
- Cutting board
- Frying pan or skillet
- Tongs
- Measuring cups and spoons
Grocery Shopping List
- [ ] 1 kg beef shank (Choose beef shank with firm texture and bright red color; avoid any with a grey/brown tinge)
- [ ] Soy sauce (Buy low sodium soy sauce for better control of saltiness)
- [ ] Dark soy sauce (Look for naturally brewed for best flavor)
- [ ] Brown sugar or rock sugar (Brown sugar is more common and easy to find)
- [ ] Fresh ginger (Select firm ginger with smooth skin)
- [ ] Garlic cloves (Choose plump, firm bulbs with no dark spots)
- [ ] Star anise (Often found in Asian or international spice sections)
- [ ] Cinnamon stick (Whole sticks provide better aroma than ground cinnamon)
- [ ] Chinese cooking wine (Shaoxing wine, optional, can find in Asian markets)
- [ ] Spring onions (Fresh, firm stalks)
- [ ] Vegetable oil (Neutral oil such as canola or sunflower)
Approximate Total Cost: $15
Tips: Fresh ingredients and good quality soy sauce make a big difference in flavor. If unavailable, you can substitute Chinese cooking wine with dry sherry or skip it, though wine adds depth to the braise.
FAQ
Can I use a pressure cooker instead of a slow cooker?
Yes, you can use a pressure cooker to reduce cooking time to about 1.5 hours. Follow your pressure cooker's instructions for beef and seasoning adjustments.
How do I know when the beef shank is fully cooked?
The beef is fully cooked when it reaches an internal temperature of at least 70°C (160°F) and is tender enough to pull apart easily with a fork.
Can I prepare this recipe in advance?
Absolutely! The beef shank tastes even better the next day after the flavors have melded. Store it in the refrigerator for up to 3 days or freeze for later use.
Is it necessary to sear the beef before slow cooking?
While you can skip searing, browning the beef first adds extra depth of flavor and improves the texture of the dish.