Asian Spiced Beef Shanks - cooking recipe

Ingredients

1 tablespoon canola oil
48 ounces veal shanks, trimmed
1 teaspoon kosher salt, divided
1/2 teaspoon fresh ground black pepper, divided
1 1/2 cups sliced green onions, sliced in 1 inch lengths
3 tablespoons sliced peeled fresh ginger
8 garlic cloves, crushed
1 star anise
1/4 cup rice wine vinegar
2 tablespoons water
2 tablespoons sugar
1 teaspoon grated orange zest
2 tablespoons fresh orange juice
2 tablespoons low sodium soy sauce
1/2 teaspoon crushed red pepper flakes

Preparation

Heat oi in large non-stick skillet over meium high heat. Sprinkle veal with 1/2 tsp salt and 1/4 tsp pepper. Add 3 shanks to the pan. Cook 2 1/2 minutes on each side until browned. Place in a crock pot. Repeat with remaining shanks.
Reduce heat to medium. Add onions, ginger, garlic and star anise to the pan. Cook 3 minutes. Add vinegar and 2 tbl water; cook 1 mn or until liquid is almost evaporated. Place ginger mixture crock pot. Combine sugar and remaining ingredients; Add to crockpot.
Cover and cook on low for 8 hours or until meat is tender.
Remove meat from cooker; keep warm. Strain liquid through a fine sieve over a bowl. Discard solids. Strain grease from the remaining liquid.
Stir in remaining salt and pepper. Remove meat from the bones. Shred meat with 2 forks. Serve with cooking liquid.