Chinese Braised Veal Shank

Grain Fed veal, Milk Fed Veal
Veal Shanks
15 min Preparation
1-1h30 Cooking
2 Portions

This chinese braised veal shank recipe prepared by Sam Hu of Ahead of Thyme will certainly add a new twist to the classic veal shank recipe


  • 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


  1. In a large pot or Dutch oven, add all ingredients. Stir well until evenly combined. There should be enough liquid to cover the shanks.
  2. Bring the veal shanks to a boil over medium-high heat.
  3. 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.
  4. 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.
  5. Slice and serve.

Side dishes

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