A fragrant, restorative bowl from a humble cut

Beef shank is one of the most underrated cuts in the case, and this is the dish that shows it off. Braised gently in an aromatic, soy-rich broth, the shank turns silky and the connective tissue melts into the soup.

Sliced over noodles with plenty of broth and fresh greens, it's the sort of bowl that feels like a warm hug on a cold evening.

Ingredients

• 2 lbs Whitt's Place beef shank, bone-in
• 2 tablespoons oil
• 6 cups beef stock
• 1/3 cup light soy sauce
• 2 tablespoons dark soy sauce
• 3 slices fresh ginger
• 4 cloves garlic, smashed
• 2 star anise
• 1 cinnamon stick
• 1 tablespoon Sichuan peppercorns (optional)
• 2 tablespoons rice wine
• 1 tablespoon sugar
• Fresh wheat noodles, for serving
• Bok choy and sliced scallions, to serve

Instructions

1. Blanch the beef shank in boiling water for 5 minutes, then drain and rinse to remove impurities.
2. Heat the oil in a heavy pot and lightly brown the shank. Add the stock, both soy sauces, ginger, garlic, star anise, cinnamon, peppercorns, rice wine, and sugar.
3. Bring to a boil, then reduce to a low simmer. Cover and braise for 2 to 2.5 hours, until the shank is fork-tender.
4. Remove the shank, slice it against the grain, and strain the broth if you prefer it clear.
5. Cook the noodles and blanch the bok choy. Divide among bowls, top with sliced shank, ladle over the hot broth, and finish with scallions.

Whitt's Tip

Make it a day ahead — the broth deepens overnight, and the shank slices more neatly once chilled.