Step 1

Toast all the spices for 2-3 minutes on medium-high heat or until fragrant, add the spices into a spice bag if you have one, if not just strain before serving.

Step 2

Blanch the beef shank for 4-5 minutes, rinse with cold water.

Step 3

In a pot add in soy sauce, dark soy sauce, chinese cooking wine, garlic, ginger, spice bag, sugar, and water. Bring it to a simmer and add in the beef shank.

Step 4

Once the pot is boiling, turn the heat to medium-low heat for 1.5 - 2 hours.

Step 5

OPTIONAL: rest the beef in the sauce overnight in the fridge and cut into thin slices before serving. Refer to blog post on how to enjoy.