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5.0 from 33 votes

Pressure Cooker Chinese Braised Beef Shank

Make this delicious Chinese Braised Beef Shank Recipe with homemade Chinese Master Stock 滷水汁. This flavorful & tender beef makes a great chilled appetizer or a warm main dish.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 2 - 4
Calories: 290 kcal
Course: Appetizer , Lunch , Dinner
Cuisine: Asian , Chinese

Ingredients

  • 1 pound (454g) beef shank
  • 1 ½ cup (375ml) Chinese master stock

Instructions

    Cup of Yum
  1. Clean Beef Shank: Bring 2L of water to a boil. Then, boil the beef shank for 3 minutes to clean and remove the excess fat. Remove the beef shank and rinse it in cold tap water. *Pro Tip: We take this step whenever we make Chinese soups with pork shank or any other bones and meat.
  2. Pressure Cook Beef Shank: Place all the ingredients in the pressure cooker. Close lid and Pressure Cook at High Pressure for 35 minutes, then Natural Release.
  3. Chill Beef Shank: *Note: This dish is meant to be served after being chilled. Set aside beef shank to cool down. Then, chill it in the fridge while being submerged in the master stock for at least 4 hours (best to chill it overnight).
  4. Serve Beef Shank: Slice it thinly, garnish with chopped green onions, and serve!

Notes

  • Storage Duration: Store the beef shank for up to 2 to 3 days in the fridge or freeze it without the liquid for up to 1 month.
  • Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!

Nutrition Information

Calories 290kcal (15%) Protein 49g (98%) Fat 9g (14%) Saturated Fat 3g (15%) Cholesterol 88mg (29%) Sodium 143mg (6%) Potassium 878mg (25%) Calcium 45mg (5%) Iron 5mg (28%)

Nutrition Facts

Serving: 2- 4

Amount Per Serving

Calories 290

% Daily Value*

Calories 290kcal 15%
Protein 49g 98%
Fat 9g 14%
Saturated Fat 3g 15%
Cholesterol 88mg 29%
Sodium 143mg 6%
Potassium 878mg 19%
Calcium 45mg 5%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.