Asian-Spiced Veal Shanks

• 1 tablespoon canola oil
• 6 (8-ounce) veal shanks, trimmed
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 1/2 cups (1-inch) slices green onions
• 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 rind
• 2 tablespoons fresh orange juice
• 2 tablespoons low-sodium soy sauce
• 1/2 teaspoon crushed red pepper

1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle veal with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add 3 shanks to pan; cook 2 1/2 minutes on each side or until browned. Place veal in an electric slow cooker. Repeat procedure with remaining 3 shanks.
2. Reduce heat to medium. Add onions, ginger, garlic, and star anise to pan; cook 3 minutes. Add vinegar and 2 tablespoons water; cook 1 minute or until liquid almost evaporates. Place ginger mixture in cooker. Combine sugar and remaining ingredients; add to cooker. Cover and cook on LOW 8 hours or until veal is tender.
3. Remove veal from cooker; keep warm. Strain cooking liquid through a fine sieve over a bowl; discard solids. Place a zip-top plastic bag inside a 2-cup glass measure. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a medium bowl, stopping before fat layer reaches opening; discard fat. Stir in remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper. Remove veal from bones; shred meat with 2 forks. Discard bones. Serve veal with cooking liquid.

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

Taken from www.myrecipes.com/recipe/asian-spiced-veal-shanks (may not work)