Asian Braised Beef Shank with Hot and Sour Shredded Salad

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I never heard of not browning meat before adding it to a stew. So I did that which probably reduced some of the fat in the finished dish. Also, I found that I had to reduce the sauce FOREVER, at least 30 minutes if not more. But the result was well worth it. It was sensational. I have to say that I totally disagree with those who felt the salad was of minimal contribution. To the contrary, the salad is what elevated the dish from very good, to absolutely divine. As someone suggested below I anchored the dish with mashed potatoes seasoned with ginger and sesame oil. Lastly, I suggest plating the dish individually. This makes a lovely presentation and just works better with the placement of the salad. All in all, a wonderful dish!

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This beef did let out a lot of fat, yes... but once you get past that, it's great! It tasted like a kicked-up pho to me, so I ate it with pho noodles. A real treat!

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I would agree with Doyles review, below, almost to a tee. I had to mop off a lot of fat. Served with a bok choy stir fry and pearl rice. Enjoyed the flavors of this dish.

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The spices with the beef shank are a really nice change of pace and I am definitely adding this to my recipe file. I thought the shredded salad got lost with the beef so next time I plan to disregard the salad and maybe add a polenta base and bok choy side.

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I made this recipe as written, except I used a chuck roast. It was delicious! The end result was like an Asian version of Boeuf Bourguignon. I can't recommend it enough!

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This was fabulous. Will make again soon! Very filling comfort food but the Asian kick made it soooooo sophisticated!

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This is absolutely amazing! The flavors work so well with the beef. The contrast with the salad is so good. In her book, this is also served with a mash of potatos and parsnips that have a sesame and ginger flavor. This is the perfect thing for entertaining!

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This recipe is awesome! There is so much flavor in the beef and gravy and when you pair it with the crispy sweetness of the carrots and heat from the pepper it's just luscious. I did make a few changes for ingredients I didn't have and I also cut the recipe in half. I substituted a little bit of fennel seed and anise seed for the star anise. I also paired the carrot with a long hot green pepper instead of the chili pepper but it still had enough heat. I also used sherry instead of the wine. I highly, highly recommend this. Thanks Nigella!!