(GlutenFree Recipes) Braised Shin Shank


1kg organic black angus shin shank, cut into chunks
500g daikon/white radish, peeled and cut into chunks
1 carrot, peeled and cut into chunks
1 litre of water (or stock)
1-inch old ginger, cut into thick slices
5 small shallots (or 2 large shallots), finely minced
4 cloves garlic, finely minced
Herbs & Spices:
2 dried tangerine peel
5 star anise
½ tsp while pepper
3-4 bay leaf
1 tbsp organic coconut amino acid (or dark soya sauce)
1 tsp molasses
½ tsp rock sugar (optional)
1 tbsp mirin (optional alternative: Yellow rice wine or Shaoxing wine)


  1. In large pot of boiling water, add Shin Shanks chinks and boil for 5 mins. Rinse with cold water.
  2. Heat up a large pot with oil. Stir fry minced shallots. Garlic, ginger slices and Herbs & Slices until aromatic. Add in condiments and stir fry for a minute or two. Add in Shin shanks and carrot chunks, pour in enough water/stock to immerse all ingredients, bring to a boil.
  3. Transfer to a slow cooker. Simmer for 2 hours or more till carrot is soft.
  4. Add daikon cubes and continue to simmer about 1 hour until shin shank is tender.
  5. Best served with rice or noodles.