A Flavour Packed Cut to Try: Spiced Braised Beef Shank 

Looking to try something new that’s rich, aromatic, and deeply satisfying? This Spiced Braised Beef Shank is a bold twist on a traditional cut, slow-cooked with warming spices and served with a punchy dipping sauce. It’s the perfect centrepiece for a shared meal or a standout dish for adventurous eaters. 

The Star Ingredient 

We’ve used The Four Butchers Beef Shank for this recipe – a cut that’s full of flavour and ideal for slow braising. Its structure holds up beautifully, delivering tender slices with every bite. 

Often overlooked, beef shank is a hidden gem from the leg that transforms with time and spice. Known for its deep, beefy flavour and melt-in-your-mouth texture, it’s perfect for slow cooking and slicing. This recipe brings it to life with a Chinese-inspired flavour profile—ideal for dipping, sharing, and discovering something new. 

Ingredients 

Spices: 

• 2 cinnamon sticks 
• 1 black cardamom pod 
• ½ tbsp Sichuan peppercorns 
• 2 star anise 
• 8 cloves 
• 1 piece dried tangerine peel 
• 2 bay leaves 
• 1 tsp white or black peppercorns 
• 3 dried liquorice slices 
• 1 whole nutmeg 
• 1 tbsp fennel seeds 

Main:

• 1.3 kg beef shank 
• 3 slices ginger 
• ½ cup Shaoxing wine 
• 5 cloves garlic 
• 4 scallions, cut into large pieces 
• 15g sugar (or granulated sugar) 
• ½ cup light soy sauce 
• 2 tbsp dark soy sauce 
• About 4 cups water or beef stock 
• Salt to taste 

Method

1. Prep the Beef & Spices

Bundle all spices into a pouch or cheesecloth. Cut the beef shank into 2–3 large cross-sections (12–15 cm long). Place beef and ginger in a pot, cover with water, and bring to a boil. Once a greyish film forms, drain and rinse the beef and pot.

Preparing the beef and aromatics.

2. Braise

Return beef to the pot. Add spice pouch, Shaoxing wine, garlic, scallions, sugar, both soy sauces, and enough water or stock to cover. Add salt to taste. Bring to a boil, then reduce to a very low simmer. Cook for 60–90 minutes until fork-tender.

3. Cool & Rest

Avoid overcooking to maintain texture. Let the beef cool completely in the liquid. For deeper flavour, refrigerate overnight in the braising liquid.

4. Serve

Slice into bite-sized pieces and serve chilled or at room temperature with a simple dipping sauce of soy, chili oil, and chopped scallions.

Why You’ll Love It

This dish is a conversation starter—unexpected, elegant, and packed with spice and depth. Whether you’re hosting or experimenting in your own kitchen, Spiced Braised Beef Shank is your next great discovery.