Chinese Braised Veal Shank
Grain Fed veal, Milk Fed Veal
Veal Shanks
15 min
Preparation
1-1h30
Cooking
2
Portions
Ingredients
- 2 Fontaine Family veal shanks
- 750 ml (3 cups) water
- 2 garlic cloves, chopped
- 2-3 slices ginger
- 2-3 bay leaves
- 1-2 star anise
- 8 ml (1/2 tablespoon) five spice powder
- 5 ml (1 teaspoon) cumin seeds
- 2-3 dried red chili peppers (optional)
- 5 ml (1 teaspoon) Sichuan peppercorns (optional)
- 30 ml (2 tablespoons) Shaoxing wine
- 30 ml (2 tablespoons) dark soy sauce
Preparation
- In a large pot or Dutch oven, add all ingredients. Stir well until evenly combined. There should be enough liquid to cover the shanks.
- Bring the veal shanks to a boil over medium-high heat.
- Cover pot with lid and let it simmer over low heat until tender, about 1 to 1.5 hours depending on the thickness of the shanks, until it's fork tender.
- Let the shanks cool to room temperature, about 30 minutes. Cover and transfer the pot to the fridge and let the shanks marinate in the sauce for 1 hour or overnight.
- Slice and serve.