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Chinese Luo-Song Stew with Beef Shank and Vegetables

By Joy Li

Serves 6, as a main course


2 pounds tomatoes
1 large red onion
¾ pound carrots
3 ribs celery
1½ pound beef shank (2 pieces bone-in cross-cut shin at 1" thick)
1 cup white wine or dry sherry
1 small head cabbage
1 pound potato


Coarsely chop the tomatoes and onion. Roll cut the carrots and celery. Separate meat from bone and cut into 1" pieces.

Place all cut ingredients and bones into a large stockpot. Add the wine and enough water so that all the ingredients are covered. Bring close to a boil before lowering heat and leave to simmer with lid on for at least 1 hour.

Wash cabbage leaves, remove very thick ribs and cut leaves into 1½" squares. Peel potatoes and cut into ½" cubes. Add these to the soup about 30 minutes before serving so that the texture retains some crispness.

Season with salt to taste and serve.


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