If it’s warm and sunny outside, I love summer! It’s also a great time to make my all-time favorite appetizer, Chinese Spiced Braised Beef Shank. It’s so meaty and satisfying when it’s hot outside. There’s a traditional Chinese dish that I ate as a child that is often served cold or at room temperature. The beef is cut very thinly and marinated in soy sauce that has sweet spices like star anise, Sichuan peppercorns, and cinnamon added to it. This gives it a taste that you can’t stop wanting!
You don’t have to do much to make this recipe; you just throw the ingredients in, boil them, and then forget about it. If you’re lazy like me sometimes, this is great! The most important thing for the dish is to get a nice piece of boneless beef shank, which is also called beef banana shank because it looks like a fat banana. This cheap cut of meat has the right amount of lean meat and tendon, which is very important for making sure the dish has the right texture.
Give the beef a quick boil to get rid of all the blood and scum. This is the first step in making this. You then just put everything into the pot, add the beef back in, and let it simmer for about an hour to let the magic happen. Make sure you don’t cook it too long; most of the flavor will get in when you let it sit in the sauce overnight in the fridge. Once the meat is done marinating, cut it as thinly as possible with a very sharp knife. This way you can enjoy the different textures of the meat, especially the tendon, without having a big, chewy piece.
To make mine look better, I like to add a little more of the marinade, some Lao Gan Ma chili oil, green onions, and sesame seeds. You can cut off what you want to eat and put the rest back in the marinade sauce. It will last in the fridge for two to three days. This is a great dish to make ahead of time. It tastes great by itself or with rice and fresh noodles. Give this recipe a try and let me know in the comments below!.
If you spend time browsing the meat counter at your local grocery store or butcher shop you may have come across an oddly named cut called the beef banana shank. With its long tapered shape bearing a slight resemblance to a banana, this lesser-known cut undoubtedly prompts some questions.
What exactly is a beef banana shank? Where does it come from on the cow? And how is it best cooked and served? This complete guide will demystify the beef banana shank and explain everything you need to know about working with this unique and flavorful cut of meat
What Is Beef Banana Shank?
Beef banana shank refers to a particular cut of beef taken from the front leg of the cow. It’s known as a “variety meat,” meaning it comes from a part of the animal that’s not skeletal muscle.
More specifically, the banana shank comes from the gooseneck flank of the front leg, just above the knee joint. This area contains a high proportion of tendons and connective tissue. When removed from the leg bone and trimmed into the signature banana-like shape, these collagen-rich tissues require long, slow cooking to break down and become tender.
Thanks to its tapered silhouette and the need for slow, moist cooking methods, the banana shank behaves a bit differently in the kitchen compared to familiar steak cuts. But this versatility makes it an ideal ingredient in braises, stews, soups, and other slow-cooked dishes.
Where Does the Banana Shank Come From on the Cow?
As mentioned above, beef banana shanks originate from the frontal lower leg region of cattle, called the gooseneck flank or beef shank flank.
This area contains multiple muscles, tendons, ligaments, and thick connective tissue that connect the knee joint with the hoof. Constant use keeps these tissues tough and sinewy. When trimmed into the signature banana profile, the shank contains parts of various muscles like the extensor carpi radialis, extensor digitalis longus, and extensor digitorum longus.
On a side of beef, the gooseneck shank area sits just above the knee joint in the foreshank primal cut. This is the equivalent of the calf muscle area in humans. It’s a hard working part of the cow’s anatomy that moves frequently during walking and grazing.
Nutritional Profile of Beef Banana Shanks
Despite coming from a frequently used area, beef banana shanks offer a lean, protein-rich meat option when slow cooked properly.
Here is the nutritional profile for a 3.5-4 ounce serving of braised banana shank:
- Calories: 160
- Protein: 21g
- Fat: 6g
- Cholesterol: 60mg
- Sodium: 430mg
- Vitamin B12: 2.4mcg
- Zinc: 5mg
- Iron: 2mg
Like other cuts that contain lots of collagen, banana shanks provide a good dose of protein along with important micronutrients like zinc, selenium, phosphorus and B vitamins. Always trim excess fat before cooking to reduce the overall fat content.
When braised or stewed in liquid, banana shanks make a nutritious base for soups or stews bulked up with veggies. Enjoy them as a leaner alternative to fattier short rib or oxtail dishes.
How to Cook Beef Banana Shanks
Cooking beef banana shanks requires slow moist heat to break down the tough connective tissues. Methods like braising, stewing, and slow cooking are ideal. Here are some tips:
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Braise – Brown the shanks then simmer gently in broth or wine until fork tender, about 2-3 hours.
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Slow cooker – Add flavorful liquid like stock and spices. Cook on low 8-10 hours.
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Pressure cooker – Speed up cooking to 1 hour once pressure is achieved. Use natural release.
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Stew – Brown shanks then cook low and slow in a vegetable-studded broth.
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Soup – Simmer in broth with veggies until tender enough to shred or chop.
Beef banana shanks pair especially well with tomato-based braises and stews. Aim for fall-off-the-bone tenderness after 2-3 hours cooking. Then shred or slice the supple meat and serve.
Serving and Pairing Suggestions
Once cooked to tender perfection, you can incorporate shredded or sliced beef banana shank into a variety of mouthwatering dishes:
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Toss with pasta, parmesan, and marinara for a meaty Bolognese
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Pile into crusty bread bowls for an hearty stew
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Fold into a vegetable and bean chili
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Mix with rice and broth for a comforting risotto
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Layer into lasagna along with cheese and sauce
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Pair with mashed potatoes or creamy polenta to balance the richness
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Enjoy in tacos or burritos alongside pico de gallo and queso fresco
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Spread on flatbread and top with sautéed veggies and hummus
With its hearty shredded texture and rich flavor, beef banana shank elevates any stew, soup, braise, or sauce.
Tips for Preparing and Cooking
Follow these tips when working with beef banana shanks:
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Choose shanks that are approximately 1-1.5 pounds each for even cooking.
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Rinse and pat dry shanks before cooking. Trim off any excess fat or silverskin.
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Lightly salt and pepper shanks before searing to boost flavor.
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Sear in batches if needed to properly brown without steaming.
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Use a snug fitting lid during braising or stewing to keep moisture in.
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Check tenderness after 2 hours. Cook up to 3 hours for fall-apart texture.
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Let shanks cool in liquid before shredding for maximum moisture.
With proper slow cooking, beef banana shanks transform from a tough cut into a succulent, versatile ingredient ready to mix into your favorite dishes.
Storing and Freezing Beef Banana Shanks
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Store fresh shanks in the coldest part of the fridge for 2-3 days max.
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For longer storage, lightly salt raw shanks and freeze for 4-6 months. Thaw in the fridge before cooking.
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Cooked shanks can be frozen in their braising liquid up to 3 months. Reheat gently on the stovetop or in the oven at 350°F.
Proper freezing preserves freshness and locks in flavor. Thaw and cook frozen shanks using the same slow, moist heat methods.
An Economical, Versatile Cut
While it may sound exotic, the humble beef banana shank offers an affordable and protein-rich alternative to pricier cuts of meat. With its tapered “banana” shape and high collagen content, banana shanks require special treatment to transform from tough to tender. But a long braise or stew unlocks this cut’s full potential, yielding supple, flavorful beef ready to mix into a variety of dishes.
Hopefully this guide has peeled back the mysteries around the unique beef banana shank. Don’t be intimidated by the shape – with the proper slow cooking, you can enjoy delicious shredded or sliced beef. Try incorporating banana shanks into your next hearty soup, stew, or pasta sauce for a satisfying meal that benefits both your wallet and your palate.
Chinese Spiced Braised Beef Shank
- 2 lb of boneless beef shank
- 1 cup of light soy sauce
- 1/4 cup of dark soy sauce
- 6-8 pieces of rock sugar (or 4 tbsp white sugar)
- 1 inch ginger sliced
- 2 green onions
- 1 clove garlic
- 2 tsp Sichuan peppercorn
- 2 dried red chili peppers
- 3 licorice root slices
- 2 bay leaves
- 1 cinnamon stick
- 1/3 cup Shaoxing cooking wine
- 2 tsp oil
- 2 tbsp of salt
- Put the beef shank in a large pot and fill it up with cold water. Then heat it up and cook on high for 5 minutes.
- Remove the beef shank from the pot and wash it under cold running water to get rid of any blood or scum that is still on it. Then set it aside.
- In a different clean pot, heat the oil over medium-high heat. Add the garlic, ginger slices, and green onions cut into 2-inch pieces. Cook until the garlic turns golden brown.
- Then add the beef shank and the rest of the ingredients. Add water until the top is just covered, then boil everything together.
- Once it starts to boil, turn the heat down to a low level and cook on the stove for one hour.
- After cooking, let the pot cool to room temperature and put the contents into a container that won’t let air in. Put the beef in the sauce and put it in the fridge for at least one night so the flavors can soak in.
- When you’re ready to eat, use a sharp knife to cut the beef into very thin slices and put them on a plate. Pour some chili oil over the top and add a few spoonfuls of the sauce. Top with chopped green onions and sesame seeds. Serve at room temperature as an appetizer and enjoy!.
The Most UNDERRATED Beef Cut | How I Make Beef Shank
What is beef shank?
Beef shank is a tough cut of meat, taken from the forearm and upper hind legs of the steer. With the right treatment and cooking process, we can turn that tough cut of beef into a tender plate of barbecue meat. Discover how to find the best shank cut, how to prepare it, and how to cook it the right way. Let’s get into it.
What is the healthier substitute of flank steak?
The healthier substitute of flank steaks are: 1. Beef Skirt: It closely resembles flank steak. This specific cut comes from the diaphragm area of the animal. It is a thin meat with marbles fats on the surface. Since its thinner than flank, it cooks perfectly in a very shorter period of time. 2. Chicken breast: It cooks quickly and it is also the healthier alternative as it has less amount of fats when compared to flank steak. 3. Top Round: It is the thick cut. Marinating before broiling or grilling top round steak promotes tenderness. 4. Tri-Tip Steak: Also known as the triangle steak, this flank steak alternative comes from the top of the sirloin area. It is characterized by the fat surrounding the meat along the edges. Trimming that fat is an obvious way to keep this flank steak alternative healthier.
Do beef shanks have fat?
Since the fat content is minimal, there is not much marbling on beef shanks either. However, the traces of fat it does have appear as a handful of well-defined white streaks across the meat’s surface. This positioning is crucial to characterizing the beef’s flavor and texture.
How do you eat a beef shank?
The beef shank is slowly cooked in a master sauce with a soy sauce base and various spices, until tender and infused with a decadent savory aroma. You can simply slice the beef and eat it by itself – paired with cold beer as an appetizer if you like to follow custom.