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Braised Beef and Burdock

These braised beef shanks with burdock root are melt-in-your-mouth tender with a flavorful East meets West sauce including miso and red wine.
Course Entree
Cuisine Japanese
Level Beginner
Main Ingredient Beef, Vegetable
Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Carb
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 4 servings


  • 1 tablespoon vegetable oil
  • 900 grams boneless beef shank (or other sinewy cut, cubed)
  • 2 medium onions (chopped)
  • 2 cloves garlic (minced)
  • ½ cup dry red wine
  • 3 medium tomatoes (peeled and chopped)
  • 1 burdock root a.k.a. gobo (peeled and sliced)
  • 3 tablespoons miso
  • 2 bay leaves


  • Generously salt and pepper the beef. Heat a heavy bottomed pot such as a dutch oven until hot. Add the oil, then add the beef in a single layer. Leave undisturbed until the beef has a brown crust. Flip and fry the other side until a brown crust forms. Lower the heat and transfer the beef to a plate.
  • Add the onions and garlic and sauté until wilted and just starting to turn brown (about 15-20 minutes). Add the wine, and boil off the alcohol. Add the tomatoes, burdock, miso and bay leaves. Cover with a lid and simmer until the beef is very tender (2-3 hours depending on how large you cut the beef).
  • Once the beef is tender, taste the sauce and adjust to your liking with salt, pepper and honey. Garnish with something green and serve with rice, potatoes or pasta.