Slow Cooked Five-Spice Beef Shanks (Chinese 'Lo Sui')

I have always wanted to make my own five-spice gravy (the Chinese call it 'lo sui'). Sometime ago, my friend, Grace, shared this easy recipe with me and I tried it twice; once during one of our Family gatherings with my Fellowship members and another time for my two boys and better half. I must admit it is really easy and convenient to whip up and it tastes better than any five-spice marinades that you get in a bottle from the supermarkets. This is really authentic!

Utensils:-

Slow Cooker
A large container or bowl
Measuring spoons
Serving plate and knife
1 small bowl for dipping sauce
1 spice bag

Ingredients:-

Ingredients for marinating beef shanks:-

1 1/2 pounds beef shanks
2 tablespoons iodized sea salt
1/2 cup cold water

Ingredients for cooking beef shanks:-

2 thick slices of fresh ginger (skins removed)
2 stalks of fresh green onions (clean of dirt; may leave roots on)
1 tablespoon granulated sugar
2 tablespoons light soy sauce
30 g cinnamon sticks
1 teaspoon Sichuan peppers (fa jiu)
30 g aged orange peel (guo pei)
2 whole pieces star anise
2 tablespoons Chinese rice wine (optional)
1/2 cup cold water

Ingredients for the dipping sauce:-

3 tablespoons Balsamic vinegar
3 pips minced fresh garlic
2 teaspoons sesame oil
Several drops of hot chilli oil (optional)
Mix all the above together in a small bowl and set aside to serve as dipping sauce when beef shanks are ready.

Method:-

1.  To marinade shanks - place 2 tablespoons iodized sea salt and 1/2 cup cold water in a large bowl to make a very salty solution. Rinse beef shanks and immerse them in the bowl of salt solution. Cover the bowl and place in the fridge for at least 12 hours.

2. After 12 hours, bring out the bowl from the fridge and rinse off all the salty water from the beef shanks.

3. Place the rinsed beef shanks in a slow cooker.

4. Rinse cinnamon sticks, Sichuan peppers, aged orange peel and star anise to remove dirt and place them in a spice bag and then into the slow cooker together with the beef shanks.

5. Place the rest of the ingredients: ginger slices, green onions, sugar, soy sauce, rice wine and cold water into the slow cooker and cover with lid.

6. Turn slow cooker on to 'high' until contents come to a boil. Then turn the heat down to 'low' and let it simmer. (Depending on the wattage of your slow cooker, you may have to cook it for 3 hours until the shanks are tender). I usually cook mine for 2 hours because I don't like the meat to fall apart.

7. Once the shanks are tender, turn off slow cooker. Remove shanks and place on a plate to cool, then slice and serve with dipping sauce.

**Note - Do not throw out the broth after you have removed the shanks. Strain the broth and use it as a marinade or for making gravies for your roasts. It is the Chinese 'lo sui' gravy. You may keep it covered in a bowl in the fridge for several days.

Enjoy!