Slow cooked veal shank served on a plate with Asian-inspired sauce and garnishes

Tender Asian-Style Slow Cooked Veal Shank

Name: Tender Asian-Style Slow Cooked Veal Shank
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4
Cuisine: Asian Fusion
Ingredients: 1.5 kg Veal shank, bone-in (preferably fresh); 100 ml Soy sauce (look for naturally brewed for best flavor); 50 ml Shaoxing wine or dry sherry (optional for authentic flavor); 20 ml Dark soy sauce (adds color and richness); 2 tbsp Brown sugar (light or dark, based on preference); 50 g Ginger, fresh, sliced; 6 pieces Garlic cloves, smashed; 2 pieces Star anise; 1 piece Cinnamon stick; 3 pieces Scallions, cut into 3 inch pieces; 500 ml Water or beef broth (low sodium is better); 2 tbsp Vegetable oil (for searing); to taste n/a Salt; to taste n/a Black pepper, freshly ground

Home Page / Slow Cooker Recipes / Ultimate Guide to Slow Cooking Veal

medium

3 hour

Nutritional value per serving

Calories450kcal

Carbs15gram

Fat20gram

Protein40gram

Ingredients

Quantity

Veal shank, bone-in (preferably fresh)1.5 kg
Soy sauce (look for naturally brewed for best flavor)100 ml
Shaoxing wine or dry sherry (optional for authentic flavor)50 ml
Dark soy sauce (adds color and richness)20 ml
Brown sugar (light or dark, based on preference)2 tbsp
Ginger, fresh, sliced50 g
Garlic cloves, smashed6 pieces
Star anise2 pieces
Cinnamon stick1 piece
Scallions, cut into 3 inch pieces3 pieces
Water or beef broth (low sodium is better)500 ml
Vegetable oil (for searing)2 tbsp
Saltto taste n/a
Black pepper, freshly groundto taste n/a

This Asian-style slow cooked veal shank recipe is designed for home cooks seeking a tender and flavorful dish that's easy to prepare. The veal shank is slowly simmered with aromatic Asian spices and sauces, resulting in a melt-in-your-mouth texture and rich taste. This recipe uses common ingredients and basic kitchen tools, making it accessible for cooks of all skill levels. The total ingredient cost is approximately $20 USD, €18 EUR, £15 GBP, and ₹1600 INR. The dish contains about 450 kcal per serving and suits a balanced diet. Preparation is straightforward with about 15 minutes prep time and 3 hours cooking time. It is of medium difficulty due to the long cooking process but requires minimal active work. Food safety is emphasized, especially ensuring the veal shank reaches an internal temperature of 71°C (160°F) to be safe to eat. Enjoy a hearty meal with this comforting, Asian-inspired slow-cooked veal shank!

Preparation instructions

Prepare the veal shank

1Pat the veal shank dry with paper towels to remove moisture. This helps in browning the meat properly. Season evenly with a little salt and black pepper. Let it sit while you prepare other ingredients (5 minutes).

Sear the veal shank

2Heat vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, add the veal shank and sear on all sides until golden brown (about 8-10 minutes). Browning will add flavor and color to the dish. Remove the meat and set aside.

Sauté aromatics

3In the same pot, add sliced ginger, smashed garlic, star anise, cinnamon stick, and scallions. Sauté for 2-3 minutes until fragrant, stirring often to avoid burning.

Deglaze and add liquids

4Pour in the Shaoxing wine (or dry sherry) to deglaze the pot, scraping up any browned bits from the bottom. Let the alcohol cook off for 1 minute. Then add both soy sauces, brown sugar, and water or beef broth. Stir to combine.

Combine and cook slowly

5Return the veal shank to the pot. The liquid should come at least halfway up the meat; add a bit more water or broth if needed. Bring the mixture to a gentle simmer.

Slow cook the veal shank

6Cover the pot with a lid. Reduce the heat to low and let it simmer gently for about 3 hours, turning the meat every 45 minutes to ensure even cooking and flavor absorption. The meat is done when tender and easily pulls apart with a fork.

Check internal temperature and finish

7Use a meat thermometer to check the thickest part of the veal shank. It should reach at least 71°C (160°F) for safe consumption. If done, remove from heat and discard the cinnamon stick and star anise. Adjust seasoning with salt and pepper if needed.

Serve

8Carefully transfer the veal shank to a serving dish. Spoon some of the sauce and aromatics over the top. Serve hot with steamed rice or noodles and some steamed vegetables.

Cooking Tips

1If you don’t have Shaoxing wine, dry sherry or a mix of apple cider vinegar and a bit of sugar can be a substitute.

2Searing the meat well before slow cooking develops the best flavor and appearance.

3Make sure to keep the simmer gentle to prevent toughening the meat.

4Use a meat thermometer to ensure the veal shank is safely cooked to 71°C (160°F).

5Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat gently to avoid drying out.

Equipment Needed

Large heavy-bottomed pot or Dutch oven with lid
Meat thermometer
Cooking spoon
Kitchen knife and cutting board
Measuring spoons and cups

Shopping List

[ ] Veal shank (1.5 kg) - Approx. $18: Choose a fresh piece with firm, pinkish meat and some marbling for flavor.
[ ] Soy sauce (100 ml) - Approx. $1.50: Opt for naturally brewed soy sauce for best taste.
[ ] Shaoxing wine (50 ml) - Approx. $2: Available in Asian stores; can substitute with dry sherry.
[ ] Dark soy sauce (20 ml) - Approx. $1: Use for color and additional richness.
[ ] Brown sugar (2 tbsp) - Approx. $0.20: Light or dark brown sugar works.
[ ] Fresh ginger (50 g) - Approx. $0.50: Look for firm, smooth skin ginger root.
[ ] Garlic cloves (6 pcs) - Approx. $0.30: Fresh cloves for best flavor.
[ ] Star anise (2 pcs) - Approx. $0.50: Adds aromatic sweetness.
[ ] Cinnamon stick (1 pc) - Approx. $0.30
[ ] Scallions (3 pcs) - Approx. $0.70: Bright green, fresh scallions are best.
[ ] Vegetable oil (2 tbsp) - Approx. $0.10
[ ] Salt and black pepper - Pantry staples.

Total approximate cost: $24.10

FAQ

Can I use a slow cooker instead of stovetop?

Yes, after searing and preparing the ingredients, transfer everything to a slow cooker and cook on low for 6-8 hours for tender results.

How do I know if the veal shank is fully cooked?

Use a meat thermometer. The internal temperature should be at least 71°C (160°F). Also, the meat should be very tender and easily pull away with a fork.