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Beef Shin with Honey and Soy

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“A great one for those winter months. It is important make sure the baking dish containing the beef is covered with foil or a tight-fitting lid to minimise the evaporation of the honey mixture.”
2hrs 20mins

Ingredients Nutrition

  • 2 tablespoons vegetable oil
  • 8 pieces beef shanks (1.6kg)
  • 1 teaspoon ground cinnamon
  • 13 cup honey
  • 14 cup light soy sauce
  • 2 cloves garlic, crushed
  • 1 cup beef stock
  • 1 12 cups jasmine rice (300g)
  • 800 g gai lan (also called Chinese brocoli)


  1. Preheat oven to moderate.
  2. Heat oil in large flameproof baking dish; cook beef, in batches, until browned all over, drain excess oil from dish.
  3. Return beef to dish, add cinnamon, honey, sauce, garlic and stock, toss to coat beef all over in honey mixture.
  4. Roast, covered, in moderate oven, for 1 hour.
  5. Turn beef; roast, covered in moderate oven about 1 hour or until tender.
  6. Meanwhile, cook rice in large saucepan of boiling water until just tender, drain.
  7. Boil, steam or microwave gai larn until tender; drain.
  8. Serve beef, drizzled with pan juices, rice and gai larn.

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