- Ontario Veal shank: 4 piece
- Five-Spice powder: 2 tbsp
- Garlic clove: 5-7 pieces
- Szechuan Peppercorn: 1 tsp
- Onion: 1 small
- Light soy sauce: 2 tbsp
- Dark soy sauce: 1 tbsp
- Bay leaves: 3-4 pieces
- Star anise: 3-4 pieces
- Cinnamon stick: 2 pieces
- Potato: 2 large
- Carrot: 1 large
Instructions:
Clean and pat dry: Clean veal shank, pat dry with paper
Marinate: Sprinkle Chinese Five-Spice powder on both side, massage the meat and let it marinate.
Make the aromatic base oil: Heat oil in pan, add in garlic and Szechuan Peppercorn, stir fry until aromatic
Add the veal: Add veal shank and pan sear on both side until golden brown
Add spices and water: Add star anise, cinnamon stick, bay leaf, soy sauce and enough water to cover the shank. Bring a boil and simmer for 45 min.
Add Potato and Carrot: Add in chunky potato and carrot, simmer for another 35 min.
Serve and enjoy!
Recipe courtesy of: Lucy Cheng Li @smileey.lucy
