Serves:4
Preparation time:2+ hours
Difficulty:Easy
Ingredients:
- 4 thick (3-4 cm) slices meaty veal shin, more if they are on the small side
- 2 tbsp. neutral oil
- 1 thumb ginger, peeled and finely sliced
- ½ cup Shaosing rice wine
- 2 tbsp. Chang’s Oyster sauce
- 2 tbsp. Chang’s Light Soy Sauce
- 2 tbsp. brown sugar
- 2 tbsp. rice wine vinegar
- 1 tsp (more to taste) chilli bean paste or sauce/ chilli sauce
- 6 star anise
- 1 tsp Sichuan peppercorns, finely ground in mortar and pestle
- 2 pieces dried tangerine or orange peel
Method:
- Brown the meat well on both sides in the oil in a hot pan and transfer to a deep baking dish just big enough to fit the meat.
- Add all other ingredients and top with enough water to just cover the meat. Cover with foil or the lid of the dish. Place in a pre-heated 150 degree oven for two hours, until falling off the bone tender.
- Serve with steamed Asian greens like bok choy and steamed rice.
- Serves 4 as a small main course or generously as part of an Asian banquet.
