Braised Beef Shank
This braised beef shank slow-cooks in soy sauce, oyster sauce, star anise, and brown sugar until fork-tender, with a glossy sauce inspired by Filipino beef pares. Mostly hands-off, about 3 hours in the oven, with Instant Pot and slow cooker options too.
Servings: 6 people
Calories: 620kcal
Equipment
- 1 Cast iron braiser or Dutch oven Essential for even heat and moisture retention
Ingredients
- 5 pounds beef shanks
- 3 tablespoon olive oil
- 10 cloves garlic minced
- 1 large onion chopped
- ¼ cup soy sauce
- 3 tablespoon oyster sauce
- 3 tablespoon brown sugar
- 2 pods star anise
- 4 pieces cloves
- 1 pieces bay leaf
- 4 cups beef broth or water
- 1 tablespoon cornstarch
- 2 tablespoon water for slurry
- 2 carrots optional
Instructions
- Sauté Garlic and Onion: Heat olive oil in a Dutch oven over medium heat. Add garlic and onion, cooking until soft and fragrant.
- Brown the Beef Shanks: Push the aromatics to the side and add the beef shanks. Sear them on both sides until browned. Remove and set aside.
- Build the Flavor: Stir in soy sauce, oyster sauce, and brown sugar directly into the pot. Add star anise, cloves, bay leaves, carrots and enough water or broth to mostly submerge the meat.
- Slow Braise in the Oven: Cover and transfer the Dutch oven to a preheated oven at 325°F. Braise for about 2.5 to 3 hours until the meat is fork-tender.
- Thicken the Sauce: Remove the beef shanks and bring the braising liquid to a simmer on the stovetop. Stir in a slurry made from 1 tablespoon of cornstarch and 1 tablespoon of water. Simmer for a few minutes until the sauce thickens.
- Serve and Enjoy: Spoon the thickened sauce over the meat and serve hot. Spoon the rich sauce over the meat and serve hot.
Notes
- Pat the shanks completely dry before searing, wet meat steams instead of browns, and this is the biggest difference between a deep crust and a grey exterior.
- Sear in batches if the pot feels crowded. Overcrowding causes steaming instead of browning.
- Go by tenderness, not just time. The meat should give easily when pierced with a fork; if it's still tough, keep cooking.
- Don't skip skimming the fat before thickening the sauce, it gives you a cleaner, richer finish.
- Save the marrow. Stir it into the sauce, spread it on bread, or eat it as is.
- Store leftovers in the fridge for up to 4 days, or freeze for up to 3 months. The flavor improves overnight.
- No beef shank? Bone-in short ribs, beef chuck, or oxtail all work as substitutes, avoid lean cuts, which won't braise the same way.
Nutrition
Calories: 620kcal | Carbohydrates: 14g | Protein: 48g | Fat: 40g | Sodium: 780mg | Fiber: 1g | Sugar: 4g
