Ingredients

The following ingredients have 4 Servings
  • 1.3 lb beef shank (600g, approx 1lb 5oz off bone (I had 2lb on bone))
  • 2 tbsp ginger
  • 1 clove garlic ((large))
  • 1 1/2 tsp Chinese five spice
  • 2 tbsp fish sauce
  • 1 stick lemongrass ((or 2 if small))
  • 1 1/2 tbsp vegetable oil (or a little more, as needed)
  • 1/2 onion ((med-large))
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1 1/2 tsp tomato paste
  • 1 star anise
  • 1 1/2 cups coconut water (360ml)
  • 1 1/2 cups beef stock (360ml, or water if adding beef bones)
  • 2 carrots (chopped)

Instruction

  • Dice the beef into bite-sized pieces, trimming any excess fat or larger sinew. 
  • Mix the beef in a bowl with finely chopped/grated ginger and garlic, Chinese five spice and fish sauce. Set aside for around 30 mins.
  • Meanwhile, peel and cut the carrots into large chunks and slice the onions. Cut the lemongrass in to two or three lengths and split them down the middle.
  • Warm around half the oil in a Dutch oven and cook the lemongrass a minute to bring out the flavor. Remove and set aside.
  • Brown the meat on all sides in batches, removing as they are done.
  • Soften the onion, then return the beef and lemongrass to the pot.
  • Add the pepper, paprika and tomato paste, cook a minute then add the coconut water and broth (or water and bones).
  • Bring to a boil, cover and reduce the heat to a simmer and let it cook for 2 hours in total, adding the carrots after around 1 1/2 hours. Remove the whole star anise and lemongrass before serving.
  • You can serve the stew as it is, over rice, noodles (rice or egg), or with crusty bread.