Braised Beef Shank

Braised Beef Shank is a savory, slow-cooked dish featuring the flavorful, tendon-rich cut of beef from the cow's leg. It is typically braised in a fragrant liquid with soy sauce, aromatics like ginger and scallions, and warming spices such as star anise and cinnamon until the meat is fork-tender. This method of preparation is a cornerstone of Chinese home cooking and restaurant cuisine, with notable variations found across different regions.

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🍽️ Nutrition at a glance

This dish is a high-protein, low-carbohydrate option, with the beef providing substantial protein and the braising process rendering much of the fat. It is a good source of iron, zinc, and B vitamins, particularly B12. A typical serving (about 4-5 ounces of meat) generally falls in the 250-350 calorie range, depending on the cut's fat content and the amount of oil used in cooking.

Nutrition breakdown

Calories	350 kcal
Protein	35 g
Carbs	8 g
Fat	20 g
Fiber	1 g
Sugar	3 g
Sodium	900 mg
Iron	4.5 mg
Zinc	8.0 mg
Potassium	450 mg
Phosphorus	300 mg
Niacin (B3)	12 mg
Vitamin B12	3.0 mcg
Selenium	35 mcg
Cholesterol	120 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, braised beef shank is often associated with festive meals and family gatherings, symbolizing strength and prosperity. Nutritionally, the slow-cooking method helps break down the tough connective tissue (collagen) into gelatin, which not only creates a luscious, mouth-coating texture in the sauce but also makes certain minerals more bioavailable.