This fall-apart tender, spice-infused veal shank makes a crowd-pleasing cold appetizer, hearty side dish, or addition to ramen, rice bowls, sandwiches and spring rolls. Plus, it’s a one-pot recipe that’s mostly hands-off. Be sure to use dark soy sauce and keep the liquid at a gentle simmer, not a boil, for the most tender product.
Ingredients
- 2 2.25lb veal shanks
- 1/4 cup sake
- 1/4 cup dark soy (do not use light soy)
- 1/4 cup mirin
- 6 cups dashi or water
- 4 garlic cloves, minced
- 3 tbsp minced fresh ginger
- 4 star anise
- 2 sticks cinnamon
- 2 tsp Chinese five-spice
- 2 tsp cumin seed
- 6-8 dried chiles
- 2 tsp Sichuan peppercorns
Preparation
In a dutch oven, combine all ingredients and bring to a simmer over high heat. Reduce the heat to low and simmer for 1 1/2 to 2 hours, or until the meat easily pulls away from the bone with a fork. Low and slow is key for this recipe.
Remove from the heat and rest at room temperature for at least one hour.
Remove the shanks from the liquid. Slice the meat from the bone and arrange on a platter or use for ramen, rice bowls, or spring rolls. Store up to 5 days in the fridge or 3 months in the freezer.
