5-Spice Braised Beef Shanks Noodle Soup with ginger, cilantro, scallions, sesame oil, hot peppers, Japanese mustard greens.
In a heavy-bottom enameled cast iron dutch oven, heat neutral oil on high. Add in about 1 ½ – 2lbs. beef shanks, scatter on top crushed garlic, a few slices of ginger, 1 Tbsp szechuan peppercorn, 2 scallions cut 3-4 inches long. Cover and sear beef for about 4 minutes on each side until golden. Add in about a 1 cup of soy sauce, a bottle of red wine, 1 Tbsp of 5-spice powder, a couple star anise, a cinnamon stick, a large piece of rock sugar, a generous pinch of kosher salt and bring the mixture to a boil. Reduce heat and simmer for about 2-2 ½ hours, turning shanks occasionally. When shanks are done when they’re falling apart tender. Remove shanks from pot, let cool before cutting/slicing. Serve with noodles, rice or carbs of your choice, with vegetables, scallions, herbs of your choice, sesame oil and hot sauce.
To make the noodle soup, take the amount of cooking liquid you’d like and strain into a saucepan. Add a bit of hot water to dilute, season and taste to your liking. Bring to a slight boil. This will be your soup base. Cook noodles according to package directions, place chunks of shanks on top, pour on soup base, add in veg, scatter on herbs/scallions/hot peppers (or hot sauce), drizzle on sesame oil, serve.
Beef shanks from @savenorscambridge, Japanese mustard greens (takana) from @assawagafarm