Scotty’s Asian Braised Beef Shanks
This weekend I let Scott do the cooking. I know, I’m crazy for not giving him the space to do this more often. Especially because when I do, the results are always delicious and make for some of my most visited posts! Examples here, here, and here!
As usual, Scott’s cooking revolves around a delicious cut of meat. Last night’s dinner used some beef shanks we’d gotten from La Cense, a great source for grass-fed beef. This is a great cut for people with a slightly adventurous palette, as it has a few less common features/textures. Besides the bites of juicy and tender meat, you get a bit of tendon (this isn’t fat, people!), and even some bone marrow! All in all it makes for a great paleo feast. Since last time we cooked up these shanks with a more traditional red wine and beef broth braise, Scott did this round with an Asian twist, using star anise, ginger, and lemongrass. 3 hours later and this was one amazing meal! We served it over some green beans that were stir-fried with Tamari, sesame oil, and garlic.
Asian Braised Beef Shanks
- 4 beef shanks/beef osso buco
- kosher salt
- 1/4 cup Shao Xing rice wine
- 1/4 cup Tamari or soy sauce
- 1/2 tsp Chinese 5-spice powder
- 1/4 tsp white pepper
- 2 TBSP honey
- 3 pieces star anise
- 3 cloves garlic, smashed with the flat side of a knife and slice in half
- 2 stalks lemongrass, cut into 4″ pieces and bruised by whacking them with the blunt end of a knife
- 1-inch knob of ginger, peeled and sliced into about 6 pieces
- 1 large white onion, chopped
- 2 daikon radishes, peeled and cubed
- 1 32oz box of beef broth
- Coconut Oil
- Chopped cilantro
In a small bowl, combine the rice wine, tamari, 5-spice, honey, and white pepper. Set aside.
Pat beef shanks dry with paper towels and sprinkled generously with kosher salt.
Heat about 2-3 TBSP coconut oil in a large stockpot or dutch over over medium-high heat. When oil shimmers, add 2 shanks and sear on both sides until browned, about 3 minutes per side. If they’re stuck to the pot, give them some more time, they’ll remove easily when browned. Set seared shanks aside into a clean bowl, and repeat with remaining pieces.
Once the meat is removed, add the onion, garlic, lemongrass, ginger, and star anise to the pot and saute for about 3 minutes. Add the rice wine mixture, stirring to combine.
Add the shanks back into the pot, along with any juices that have accumulated in the bowl. Pour in enough beef broth to cover the meat completely and bring to a boil. Once you’ve reached a boil, lower heat to a simmer. Cover the pot and let cook for 2 hours.
After 2 hours, add the chopped daikon to the pot and continue to cook for 1 more hour, until the meat is falling off the bone. Serve topped with some chopped cilantro and whatever veggie you prefer!