Beef Shank Sinigang with Tamarind and Calamansi
Rich beef shank simmered for hours in tamarind broth, brightened by fresh calamansi, and paired with radish and tomato for a deeply satisfying Filipino classic. This filipino-inspired filipino ready in about 90 minutes pairs beef shank, tamarind paste, calamansi for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 680 g beef shank
- 60 g tamarind paste
- 3 pieces calamansi
- 150 g radish
- 150 g tomato
- 150 g okra
- 3 cloves garlic
- 1 small onion
- 15 g ginger
- 30 g vegetable oil
- 5 g salt
- 2.5 g sugar
Instructions
- Step 1: Prepare tamarind: Mix 60 g tamarind paste with 150 ml warm water in a bowl, let sit 10 minutes, then strain through a fine-mesh sieve, pressing to extract liquid and discarding seeds.
- Step 2: Squeeze 3 calamansi to get 15 ml juice; set aside.
- Step 3: Heat 30 g vegetable oil in a large pot over medium-high heat. Add 3 minced garlic cloves, 1 thinly sliced onion, and 15 g minced ginger; sauté 3 minutes until fragrant and onions turn translucent.
- Step 4: Add 680 g beef shank pieces to the pot; cook 5 minutes until browned on all sides.
- Step 5: Pour in the strained tamarind liquid and add 150 g sliced radish, 150 g chopped tomato, and 150 g okra; bring to a boil.
- Step 6: Reduce heat to low, cover, and simmer 45 minutes until beef is tender. Add 5 g salt and 2.5 g sugar, then stir in 15 ml calamansi juice. Simmer 2 more minutes.
Frequently asked questions
How long does Beef Shank Sinigang with Tamarind and Calamansi take to make?
Total time is about 90 minutes (25 min prep + 65 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Beef Shank Sinigang with Tamarind and Calamansi?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef shank from drying out.
Can I substitute ingredients in Beef Shank Sinigang with Tamarind and Calamansi?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Beef Shank Sinigang with Tamarind and Calamansi for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Beef Shank Sinigang with Tamarind and Calamansi?
Filipino filipino like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This is the best sinigang I've ever made! The tamarind and calamansi balance was perfect, and my family loved it.
- ★★★★☆
The sinigang turned out great and was perfect for my family gathering.
- ★★★★☆
Loved the sourness from the tamarind, but it was slightly bland without the calamansi, so I added extra.
