How to cook Shank น่อง
Slice thin for a bouncy bite, or braise until it turns to gelatin.
Steps
- Cut into 3–4 cm chunks or cross-cut rounds.
- Brown well on all sides in the pot.
- Add spices (star anise, cinnamon) and cover with liquid.
- Simmer gently 2.5–3 hours, or pressure-cook 40–45 minutes.
- Let it sit in the broth to soak up flavour, then slice.
Tip: Shank is full of sinew that turns to gelatin with long cooking, giving a rich, sweet broth. It's even better made a day ahead and reheated.