Asian Spiced Beef Shanks

• 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

1. 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.
2. 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.
3. Cover and cook on low for 8 hours or until meat is tender.
4. Remove meat from cooker; keep warm. Strain liquid through a fine sieve over a bowl. Discard solids. Strain grease from the remaining liquid.
5. Stir in remaining salt and pepper. Remove meat from the bones. Shred meat with 2 forks. Serve with cooking liquid.

canola oil, veal shanks, kosher salt, fresh ground black pepper, green onions, fresh ginger, garlic, anise, rice wine vinegar, water, sugar, orange zest, orange juice, soy sauce, red pepper

Taken from www.food.com/recipe/asian-spiced-beef-shanks-414353 (may not work)