Prep time
Cook time
Total time
Serves: Serves 6
  • One 2 - 2 ½-pound boneless beef shank
  • ½ cup shaoxing wine
  • 4 tablespoons soy sauce
  • 3 tablespoons dark soy sauce
  • 7 pieces star anise
  • 1 dried red chili, sliced
  • 1 tbsp rock sugar
  • 1 stick Chinese cinnamon
  1. Trim the excess fat off the beef and cut the shank into two to three 1 lb. chunks. Boil a pot of water and boil the beef for about 8 minutes. Drain and rinse the meat.
  2. Put the boiled beef shanks in a small, deep saucepan over medium-low heat and add the wine, 2 kinds of soy sauce, star anise, chili, rock sugar, and cinnamon.
  3. Make sure the meat is all coated in the sauce, rolling it around in the pot for a few minutes.
  4. Add about ¾ cup water, or enough to submerge the meat about ⅔ of the way (you may need more or less depending on the size and shape of your pot). Turn the heat to medium-high, cover the pot, and bring it to a boil. Once it’s boiling, lower the heat and simmer, covered, for 2 hours. Every 30 minutes or so, uncover the pot and flip over the meat. This ensures that the marinade distributes evenly.
  5. Turn off the heat and allow the meat to sit in the covered pot for about 2 hours, turning once again halfway through the cooling process.
  6. Then allow the meat to cool completely in the refrigerator, preferably overnight. Take it out of the pot, slice it thinly, and garnish with sesame seeds and scallions.
Recipe by The Woks of Life at