Korean Soy-Garlic Braised Beef Shanks (3 Shank Version)
Serves: 4–5 (or 3 + leftovers)
Time: 30 min prep + 3–3.5 hours cook time
Protein: 3 beef shanks (~4 lb total, bone-in)
Ingredients
For the Braised Shanks:
• 3 beef shanks (~4 lb total), patted dry
• 1½ tbsp neutral oil (like avocado or grapeseed)
• 1 large yellow onion, sliced
• 8 cloves garlic, minced
• 1½-inch piece of fresh ginger, minced (about 1½ tbsp)
• ¾ cup soy sauce
• 3 tbsp brown sugar
• 3 tbsp sesame oil
• 3 tbsp rice vinegar
• 1½ cups beef broth (or water)
• 5 scallions, chopped (white parts for cooking, green tops for garnish)
• Optional: sesame seeds for garnish
To Serve:
• Jasmine rice (1½–2 cups dry)
• Steamed broccoli, bok choy, or any leafy green
Prep First
1. Pat dry all three shanks, and season with a little salt and pepper.
2. Slice 1 large yellow onion into thin half-moons.
3. Mince 8 garlic cloves and 1½ tbsp ginger.
4. Chop scallions, separating white parts (for braise) and green tops (for garnish).
5. Start jasmine rice before the final 30 minutes (or use a rice cooker).
6. Prep your veggies: wash and chop broccoli or bok choy — you’ll steam it right before serving.
Step-by-Step Instructions
1. Brown the Shanks
• Heat oil in a Dutch oven over medium-high.
• Sear shanks one or two at a time for 3–4 minutes per side, until browned. Set aside on a plate.
2. Build the Flavor Base
• In the same pot, sauté the onion until softened (about 4–5 min).
• Add garlic, ginger, and scallion whites. Cook another 1–2 min until aromatic.
3. Add the Braising Liquid
• Pour in soy sauce, brown sugar, sesame oil, rice vinegar, and beef broth.
• Stir well, then return shanks to the pot, nestling them into the liquid.
4. Braise Low & Slow
• Bring to a simmer, cover, and reduce heat to low.
• Let it braise for 3–3.5 hours, flipping the shanks halfway through.
• Keep liquid level about halfway up the meat. Add a splash of water if needed.
• Uncover in the last 20–30 minutes to reduce the sauce slightly, or simmer uncovered longer if a thicker glaze is desired.
5. Steam the Veggies & Cook Rice
• During the final 20 minutes, steam your greens until tender.
• Fluff your rice and keep warm.
Serve It Up
• Serve jasmine rice in bowls or plates.
• Add whole or shredded beef shank over the top, spoon over generous braising sauce.
• Add steamed veggies to the side.
• Garnish with scallion greens and a sprinkle of sesame seeds