Szechuan Beef Shanks
A long braise of aromatic Szechuan spices and mushrooms. Cook low and slow for tender beef and bold, layered flavors.
This is one of those long stewing dishes for cold days in Chicago that will fill your home with the aromatic scents of the east! Typical of many Szechuan dishes, there are a lot of ingredients which provide a variety of different but complementary flavors.
Submitted by: Michael from Rochester Hills, Michigan
Yield: 6-8 Servings
- Braise beef shanks covered at 300 F for about six hours until very tender.
- Use real Asian ingredients like tiger lily buds and wood ear mushrooms from an Asian market.
- Adjust salt by using low-sodium broth and lighter sauces; finish sauce by reducing or with a cornstarch slurry.
Spices
Featured in this Recipe
Preparation Instructions:
1. Preheat Oven to 300°
2. Place a 13x9x2 disposable aluminum baking pan onto a sturdy cookie sheet
3. Place the beef shanks into the pan and leave some space for a spice ball
4. Place the Star Anise and Tiger Lily Buds into a spice ball and nestle it it with the beef shanks
5. Evenly cover the shanks with the mushrooms, wood ear, ginger root and leek riglets
6. Place the orange Zest spiral on top
7. Evenly sprinkle the ground Szechuan peppercorns and the 5-Spice over everything
8. Mix the broth and the sauces together and then gently and slowly pour into the pan. You may not be able to use it all as you don’t want to overflow the pan.
9. Cover the top of the pan with a couple layers of aluminum foil to prevent leakage and poke a hole in the center so some steam can escape
10. Place in the oven and bake for six hours
11. When done, remove the foil, discard the orange zest and carefully remove the shank bones
12. Pour the contents of the pan into a bowl and mix well
thespicehouse.com
More About This Recipe
1. Any decent asian food market will have the "real" sauces, wood ear, and whole spices. I highly recommend them over the typical supermarket selections. 2. The meat can be tossed with your choice of stir-fried vegetables - Broccoli, snow peas, red bell pepper, water chestnuts, whatever. I personally toss this with a 12 oz. package of red cabbage coleslaw mix 3. This is NOT a low-sodium dish. Be careful if you or any one you're serving to has restrictions.
Frequently Asked Questions
How long and at what temperature should I cook the shanks?
Bake covered at 300 F for about six hours. Check liquid level once if your oven runs hot. Meat should pull cleanly from the bone when done.
What are tiger lily buds and wood ear mushrooms and where do I buy them?
Tiger lily buds are dried lily flower buds often called golden needles. Wood ear is a crunchy, thin black fungus. Both are common in Asian markets and many online stores.
Can I use a slow cooker or Instant Pot instead of the oven?
Yes. Slow cooker on low for 8 hours or high for 4 to 5 hours. For an Instant Pot, pressure cook on high for 60 to 75 minutes with a 15 to 20 minute natural release.
What is double-strength beef broth and how do I substitute it?
Double-strength means concentrated broth. You can use 3 cups regular beef broth in place of 1.5 cups double-strength. Using stock concentrate or bouillon to taste also works.
How can I cut down on the sodium in this dish?
Use low-sodium beef broth and reduced-sodium versions of hoisin, oyster, and bean sauces. Taste and add salt at the end. Diluting the sauce with a little water also lowers overall sodium.
How do I thicken the sauce if it is too thin?
Remove meat and reduce the sauce on the stovetop until it concentrates, or whisk a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water and stir into simmering sauce until it thickens.
What is the best way to serve, store, and reheat the finished shanks?
Serve over rice, noodles, or tossed with stir-fried vegetables like broccoli or red cabbage slaw. Refrigerate up to 3 to 4 days or freeze up to 3 months. Reheat gently on low heat or in the oven until just warm.
How long and at what temperature should I cook the shanks?
Bake covered at 300 F for about six hours. Check liquid level once if your oven runs hot. Meat should pull cleanly from the bone when done.
What are tiger lily buds and wood ear mushrooms and where do I buy them?
Tiger lily buds are dried lily flower buds often called golden needles. Wood ear is a crunchy, thin black fungus. Both are common in Asian markets and many online stores.
Can I use a slow cooker or Instant Pot instead of the oven?
Yes. Slow cooker on low for 8 hours or high for 4 to 5 hours. For an Instant Pot, pressure cook on high for 60 to 75 minutes with a 15 to 20 minute natural release.
What is double-strength beef broth and how do I substitute it?
Double-strength means concentrated broth. You can use 3 cups regular beef broth in place of 1.5 cups double-strength. Using stock concentrate or bouillon to taste also works.
How can I cut down on the sodium in this dish?
Use low-sodium beef broth and reduced-sodium versions of hoisin, oyster, and bean sauces. Taste and add salt at the end. Diluting the sauce with a little water also lowers overall sodium.
How do I thicken the sauce if it is too thin?
Remove meat and reduce the sauce on the stovetop until it concentrates, or whisk a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water and stir into simmering sauce until it thickens.
What is the best way to serve, store, and reheat the finished shanks?
Serve over rice, noodles, or tossed with stir-fried vegetables like broccoli or red cabbage slaw. Refrigerate up to 3 to 4 days or freeze up to 3 months. Reheat gently on low heat or in the oven until just warm.
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