To celebrate Lunar New Year, Le Cordon Bleu alumni, chef Simon Ming of French and Spanish restaurant ODE in North Adelaide shares is family's slow-cooked beef shank recipe.

Recipe Simon Ming

Ingredients

1 kg beef shank
20g ginger (fresh sliced)
6 garlic cloves
1 stalk spring onion
50ml light soy sauce
25ml dark soy sauce
15ml Chinese cooking wine
30g sugar
salt, to taste

Bouquet garni

2 cinnamon sticks
2 star anise
4 bay leaves
1tsp Chinese nutmeg
10 cloves
20g fennel seeds
10g Sichuan peppercorn
15g dried chilli

Method

Wash and pat dry beef shank with paper towel. Wrap all bouquet garni ingredients in a muslin cloth, tie it up with food-safe string and set aside.

Place ginger, garlic cloves and spring onion at the bottom of a slow cooking pot. Add pre-prepared bouquet garni, light soy sauce, dark soy sauce, Chinese cooking wine, sugar and salt to taste.

Fill pot with cold water and bring to the boil. Add meat, cover with lid and simmer for 3-4 hours.

Leave the meat in broth overnight so the flavours infuse. When cold, slice meat and serve with assorted pickled vegetables of your choice.