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.
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.
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).
Serve Beef Shank: Slice it thinly, garnish with chopped green onions, and serve!
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.
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Calories: 290kcal | Protein: 49g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 88mg | Sodium: 143mg | Potassium: 878mg | Calcium: 45mg | Iron: 5mg