Underrated Cuts: Beef Banana Shank

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Издатель Oct 5, 2026

RECIPE (Printable version on pattyplates.com)

1 kg beef shank
2 tbsp neutral oil
3 slices ginger
6 gloves garlic
2 stalks scallion whites
1/4 cup shaoxing wine
1/4 cup light soy sauce
2 tbsp dark soy sauce
4 cups water
1 cinnamon stick
1 tsp sichuan peppercorns
2 star anise
1 dried tangerine peel
2 bay leaves
4-6 dried chinese chiles
1 black cardamom pod
30 g rock sugar

Steps

Trim any connective tissue on the outside of the shank.
Season the shanks with some salt then In a braising pan or dutch oven over medium-high heat, add about 2 tbsp of neutral oil.
Sear the shanks until deeply browned on all sides, about 2-3 minutes a side.
Add the ginger, garlic, and scallion whites. Cook for about 30 seconds until fragrant.
Add the shaoxing wine and scrape the pan to get all the fond into the braising liquid.
Add the light soy, dark soy, water, and all the spices and rock sugar.
The water should come up just to the top of the beef shanks, if needed add more and adjust the seasoning with light soy sauce and sugar.
Cover with a lid or cartouche and simmer for about 1.5 to 2 hours. The shank should still hold together, but be easily pulled apart.
Serve hot or cold.
To store, cover the shanks with braising liquid and store in the fridge for up to 1 week.