{"id":1579,"date":"2026-01-06T19:13:01","date_gmt":"2026-01-06T19:13:01","guid":{"rendered":"https:\/\/cookingtimes.net\/?p=1579"},"modified":"2026-01-06T19:21:34","modified_gmt":"2026-01-06T19:21:34","slug":"braised-beef-shank","status":"publish","type":"post","link":"https:\/\/cookingtimes.net\/index.php\/2026\/01\/06\/braised-beef-shank\/","title":{"rendered":"Braised Beef Shank"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">\r\n\r\n<div class=\"lt-recipe\" id=\"lt-recipe\" itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\r\n\r\n    \r\n    <h4 itemprop=\"name\">Braised Beef Shank<\/h4>\r\n        <div class=\"recipe-info\">\r\n                    <div class=\"publish-date\"><i class=\"fa fa-calendar\"><\/i> <meta itemprop=\"datePublished\" content=\"January 6, 2026\">January 6, 2026<\/div>\r\n                            <div class=\"servings\"><i class=\"fa fa-user\"><\/i> <label>Servings<\/label>: 8<\/div>\r\n                                                <div class=\"difficulty\"><i class=\"fa fa-tachometer\"><\/i> <label>Difficulty<\/label>: Easy<\/div>\r\n            <\/div>\r\n            <div class=\"recipe-print\">\r\n        <a href=\"javascript:window.print();\"><i class=\"fa fa-print\"><\/i>Print This<\/a>\r\n    <\/div>\r\n            <p class=\"recipe-author\">By: <span itemprop=\"author\">Lily<\/span><\/p>\r\n        <div class=\"row\">\r\n        <div class=\"col-md-5\"><div class=\"recipe-ingredients\">\r\n        <h5>Ingredients<\/h5>\r\n        <ul>\r\n                        <li itemprop=\"recipeIngredient\">1) 2 pounds beef shank or beef stew<\/li>\r\n                        <li itemprop=\"recipeIngredient\"><\/li>\r\n                        <li itemprop=\"recipeIngredient\">2) 2 tbsp olive oil, 1 tbsp chili bean paste (optional), 1 tbsp sweet soybean paste, 2 green onion chopped to 2-inch length, 10g sliced fresh ginger, 5-6 cloves of garlic, crushed<\/li>\r\n                        <li itemprop=\"recipeIngredient\"><\/li>\r\n                        <li itemprop=\"recipeIngredient\">3) 1 tsp cooking wine, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 tsp sugar, 1\/3 tsp salt, 3-4 tbsp water.<\/li>\r\n                    <\/ul>\r\n    <\/div><\/div>\r\n            <div class=\"col-md-7\">\r\n        <div class=\"recipe-directions\">\r\n            <h5>Directions<\/h5>\r\n            <ul>\r\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\r\n                    <span class=\"step\">Step 1<\/span>\r\n                    <span itemprop=\"text\">Dice beef into 1.5-inch pieces. Place a non-stick saut\u00e9 pan on high heat, add 1 tbsp olive oil and beef. Saut\u00e9 for a few minutes until water evaporates and beef turns brown. Transfer beef in a bowl and set aside.<\/span>\r\n                <\/li>\r\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\r\n                    <span class=\"step\">Step 2<\/span>\r\n                    <span itemprop=\"text\">Heat 1 tbsp olive oil in the same pan over medium-high heat. Saut\u00e9 1 chili bean paste and sweet soybean paste for about 30 seconds. Add chopped green onion, ginger and garlic, continue saut\u00e9 for 30 seconds. Put the beef back into the pan, and saut\u00e9 for 1 minute, then add all ingredients of Ingredient 3).<\/span>\r\n                <\/li>\r\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\r\n                    <span class=\"step\">Step 3<\/span>\r\n                    <span itemprop=\"text\">Transfer beef and sauce into InstantPot pressure cooker. Cover the lid and place the pressure valve in \u201cSeal\u201d position. Press \u201cManual\u201d button and set 38 minutes of cooking time.<\/span>\r\n                <\/li>\r\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\r\n                    <span class=\"step\">Step 4<\/span>\r\n                    <span itemprop=\"text\">When the program is done, wait another 5 minutes. Slowly release the pressure then open the lid. Select \u201cSaut\u00e9\u201d and set temperature to \u201cMore\u201d, stir occasionally until the sauce is reduced to 1\/3. If your pressure cooker does not have the \u201cSaut\u00e9\u201d function, use the non-stick saut\u00e9 pan.<\/span>\r\n                <\/li>\r\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\r\n                    <span class=\"step\">Step 5<\/span>\r\n                    <span itemprop=\"text\">Transfer the braised beef shank into to a serving bowl, serve immediately over rice. <\/span>\r\n                <\/li>\r\n                            <\/ul>\r\n        <\/div>\r\n    <\/div>\r\n        <\/div>\r\n<\/div>\r\n    Prepare time: 10 minutes<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><span style=\"font-weight: 400;\">Cook time: 45 minutes<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><span style=\"font-weight: 400;\">Serves: 8 servings<\/span><\/p>\n<p><b>Ingredients:<\/b><\/p>\n<p><span style=\"font-weight: 400;\">1) 2 pounds beef shank or beef stew;<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><span style=\"font-weight: 400;\">2) 2 tbsp\u00a0olive oil, 1 tbsp chili bean paste (optional), 1 tbsp sweet soybean paste, 2 green onion chopped to 2-inch length, 10g sliced fresh ginger, 5-6 cloves of garlic, crushed;<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><span style=\"font-weight: 400;\">3) 1 tsp cooking wine, 1 tbsp light soy sauce<\/span><span style=\"font-weight: 400;\">, 1 tbsp dark soy sauce<\/span><span style=\"font-weight: 400;\">, 2 tsp sugar, 1\/3 tsp salt, 3-4 tbsp water.<\/span><\/p>\n<p><b>Directions:<\/b><\/p>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Dice beef into 1.5-inch pieces. Place a non-stick saute pan<\/span><span style=\"font-weight: 400;\">\u00a0on high heat, add 1 tbsp olive oil and beef. Saut\u00e9 for a few minutes until water evaporates and beef turns brown. Transfer beef in a bowl and set aside.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Heat 1 tbsp olive oil in the same pan over medium-high heat. Saut\u00e9 1 chili bean paste and sweet soybean paste for about 30 seconds. Add chopped green onion, ginger and garlic, continue saut\u00e9 for 30 seconds. Put the beef back into the pan, and saut\u00e9 for 1 minute, then add all ingredients of Ingredient 3).<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Transfer beef and sauce into pressure cooker<\/span><span style=\"font-weight: 400;\">. Cover the lid and place the pressure valve in \u201cSeal\u201d position. Press \u201cManual\u201d button and set 38 minutes of cooking time.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">When the program is done, wait another 5 minutes. Slowly release the pressure then open the lid. Select \u201cSaut\u00e9\u201d and set temperature to \u201cMore\u201d, stir occasionally until the sauce is reduced to 1\/3. If your pressure cooker does not have the \u201cSaut\u00e9\u201d function, use the non-stick saut\u00e9 pan.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Transfer the braised beef shank into to a serving bowl, serve immediately over rice.\u00a0<\/span><\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Prepare time: 10 minutes Cook time: 45 minutes Serves: 8 servings Ingredients: 1) 2 pounds beef shank or beef stew; 2) 2 tbsp\u00a0olive oil, 1 tbsp chili bean paste (optional), 1 tbsp sweet soybean paste, 2 green onion chopped to 2-inch length, 10g sliced fresh&nbsp;<a class=\"read-more\" href=\"https:\/\/cookingtimes.net\/index.php\/2026\/01\/06\/braised-beef-shank\/\">&hellip;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[72],"tags":[],"class_list":["post-1579","post","type-post","status-publish","format-standard","hentry","category-beef"],"_links":{"self":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/1579","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/comments?post=1579"}],"version-history":[{"count":3,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/1579\/revisions"}],"predecessor-version":[{"id":1582,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/1579\/revisions\/1582"}],"wp:attachment":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/media?parent=1579"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/categories?post=1579"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/tags?post=1579"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}