Now you can make this favorite takeout dish in your slow cooker! Let spiced beef shanks simmer all day alongside veggies, then serve over rice for an Asian-inspired meal.

Source: Better Homes and Gardens


Recipe Summary

30 mins
8 hrs
8 hrs 30 mins
about 7 cups


Ingredient Checklist


Instructions Checklist
  • Sprinkle meat with 1/4 tsp. of the salt and the black pepper. In an extra-large skillet* heat oil over medium-high heat. Add meat, half at a time, and cook until browned. Drain off fat. Transfer meat to a 5- to 6-qt. slow cooker.

  • Add mushrooms, carrots, onion, and garlic. In a small bowl combine next seven ingredients (through dried peppers) and remaining 1/4 tsp. salt. Pour over mixture in cooker.

  • Cover and cook on low 8 to 10 hours for shanks (10 to 12 hours for ribs) or high 4 to 5 hours for shanks (5 to 6 hours for ribs). If using low, turn to high. Stir in bok choy. Cover and cook 30 minutes more.

  • Remove and discard bones. Serve mixture over rice.


If using a slow cooker with a sauté function, omit skillet. Heat oil in cooker on sauté setting. Add meat, half at a time, and cook until browned. Drain off fat. Continue as directed in Step 2.

Pressure Cooker

Use a 6-qt. electric or stove-top pressure cooker. For electric cooker, use sauté setting to brown meat; for stove-top cooker, brown meat directly in the pot. Drain off fat. Add mushrooms, carrots, onion, and garlic. Omitting tapioca, stir in next six ingredients (through dried peppers) and remaining 1/4 tsp. salt. Lock lid in place. Set electric cooker on high pressure to cook 30 minutes. For stove-top cooker, bring up to pressure over medium-high heat according to manufacturer's directions; reduce heat enough to maintain steady (but not excessive) pressure. Cook 30 minutes. Remove from heat.
For electric and stove-top models, let stand to release pressure naturally, at least 15 minutes, or according to manufacturer's directions. If necessary, carefully open steam vent to release any remaining pressure. Open lid carefully. Using a slotted spoon, remove meat and vegetables, discarding bones.
For sauce, combine 1 Tbsp. each cornstarch and cold water; stir into cooking liquid. For electric cooker, heat to simmering on sauté setting; for stove-top cooker, bring to simmering over medium heat. Cook and stir until thickened and bubbly. Add bok choy. Simmer, covered, 5 minutes. Combine meat mixture and sauce and serve over rice.Nutrition analysis per serving: same as above, except 484 calories, 45 g carbohydrate

Nutrition Facts

496 calories; fat 10g; cholesterol 78mg; saturated fat 2g; carbohydrates 48g; mono fat 5g; poly fat 1g; insoluble fiber 3g; sugars 14g; protein 51g; vitamin a 7630.8IU; vitamin c 33.4mg; thiamin 0.4mg; riboflavin 0.8mg; niacin equivalents 14.5mg; vitamin b6 0.9mg; folate 121.7mcg; vitamin b12 5.1mcg; sodium 861mg; potassium 1349mg; calcium 144mg; iron 6.8mg.