Step 1

First prepare a spice packet by securing all of the spices in two tea pouches or by tying them securely inside a piece of cheesecloth. That’s the cinnamon, cardamom pod, Sichuan peppercorns, star anise pods, cloves, dried tangerine peel, bay leaves, whole white peppercorns, dried liquorice slices, nutmeg, and fennel seeds.

Step 2

Next, cut your beef shank into cross sections––2 to 3 equal pieces about 5-6” long. Put the beef shank and ginger into a medium pot, and fill it with enough water to cover the beef. Bring it to a boil, until you see a layer of grayish film forming on the water’s surface. Shut off the heat and pour everything into a colander in the sink. Rinse the beef clean, and wash the pot clean.

Step 3

Put the beef back into the pot, and add the spice pouch, Shaoxing wine, garlic, scallions (I forgot to add this when I made it, but that doesn’t mean you have to, too!), rock sugar, light soy sauce, dark soy sauce, and 4 cups water or stock (it must be enough to cover the beef). Also add salt to taste.

Step 4

Bring everything to a boil, then turn the heat down to a very slow simmer. Let it simmer for 60 to 90 minutes until fork tender.

Step 5

Try not to overcook the beef, so it doesn’t lose its texture. Take the beef out, and store it, covered, to cool completely before slicing.

Step 6

Alternatively, after the braising liquid is cooled completely, you can put the beef back in and let it soak in the sauce in the refrigerator overnight to intensify the flavors.