NOTES:

Substitute beef shanks with any braising cuts such as short ribs or chuck roast.

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Braised Beef Shanks

3 lbs. beef shanks, about 2-inch thick discs

Kosher salt and black pepper, to taste

4 oz peeled shallots(about 3 medium shallots), halved

6 garlic cloves, peeled

1 2-inch piece of ginger, peeled and chopped

4 bird’s eye chili, stem removed

1 Tbsp crushed black peppercorns

4 oz sherry or cognac

1 13.5-oz can of coconut milk, unsweetened

2 Tbsp soy sauce

Steamed rice, for serving

Soft-boiled eggs, for serving

Pickled mustard greens, for serving

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1. Preheat oven to 325F.

2. Season beef shanks with salt and pepper all over.

3. In a oven safe pot, sear beef shanks with a little bit of cooking oil over medium heat. Cook until all sides are browned, about 8-10 minutes each side.

4. Remove beef shanks from pot and set aside.

5. Add in shallots, garlic, ginger, and chilis to pot. Cook until shallots and garlic and slightly browned, about 4-7 minutes.

6. Add in crushed peppercorns and toast until aromatic, about 1 minute.

7. Deglaze with sherry and scrap bottom of pot. Reduce sherry by half, about 3 minutes.

8. Pour in coconut milk and bring to a boil. Add beef shanks back into pot and cover with lid and transfer to oven.

9. Cook until beef shanks are tender, about 2½-3 hours.

10. Once beef shanks are tender, carefully remove beef from pot and set aside. Strain sauce and reduce sauce by half. Add shanks back to pot.

11. Serve beef shanks over rice with pickled mustard greens, and a soft boiled egg.

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Pickled Mustard Greens

8 oz mustard greens, cut into bite size pieces

½ white onion, sliced thinly

3 bird’s eye chili, sliced thinly

2 Tbsp yellow mustard seeds

1 cup rice vinegar

¼ cup granulated sugar

4 tsp fish sauce

1 tsp ground turmeric

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1. In a non reactive heat proof bowl, mix together mustard greens, onion, and chili. Set aside.

2. In a pot, over low heat toast mustard seeds until they begin to pop. Pour in vinegar, sugar, fish sauce and turmeric. Bring to a simmer and cook until sugar has dissolved.

3. Pour liquid over mustard greens and using a spoon press down to make sure mustard greens are submerged.

4. Allow to sit at least 3 hours before serving. Best when sat overnight.

5. Store in fridge for up to 1 month.