2 kg beef shanks, sliced 1″ thick and pre-cooked
5 cloves garlic, minced then toasted
2-1/2 cups beef stock (from cooking beef)
2 tbsp Worcestershire sauce
2 tbsp liquid seasoning
1 tbsp soy sauce
2-1/2 tsp sugar
1/2 tsp iodized fine salt
1 tbsp fresh milk (or any milk liquid)
1-1/2 tbsp cornstarch dissolved in 1-1/2 tbsp water
100 (15 pc) grams button mushrooms, sliced
In a pan, combine sauce ingredients together except last two. Boil then reduce heat. Add cornstarch mixture and simmer until sauce thickens. Add mushrooms, mix well and remove from heat.
Add about 1/2 cup of sauce to 350 grams of beef shanks. Mix well and reheat. Transfer to a hot sizzling plate, top with some toasted garlic and spring onions. Serve immediately. Enjoy!