Beef shank is braised in a soy sauce or from your leftover soy sauce chicken mixture . The meat is cooked until tender, cooled and sliced thinly. Serve as an appetizer or in a Chinese pancake.
Cover meat with sauce from soy sauce chicken recipe
4 cups chicken soy sauce mixture
Add Shaoxing Chinese cooking wine
¼ cup Shaoxing Chinese cooking wine
Make soy sauce mixture from scratch
Combine ingredients in saucepan or instant pot
¼ cup Shaoxing Chinese cooking wine, 2 cups LIGHT soy sauce, 2 cups water, 2 Tbsp DARK soy sauce, ¾ cup sugar, ½ Tbsp Chinese five spice powder, 2 star anise, 1 small cinnamon stick
Making beef shank in saucepan
If sauce does not cover entire piece of meat, braise for 2 hours on one side, flip shank and braise for 2 additional hours.
Making beef shank in instant pot
If sauce does not cover entire piece of meat, pressure cook for 20 minutes flip shank and pressure cook again for 20 minutes. Otherwise, pressure cook for a total of 40 minutes.
After cooking
Cool in the refrigerator to firm up the meat and slice thinly with a sharp knife.
Notes
Depending on the cut of your beef shank, the braising time may be longer or shorter. The shank should not fall apart but remain intact like lunch meat.