Usually whenI make this long cooked beef shank, I like to have it with noodle soup, preferably pull-noodle 拉麵. Lately though, I find that I enjoy it with just tossed noodle. The whole shank meat is cooked in star anise 八角, gancao 甘草, ginger, unrefined sugar 片糖, salt, dark soy sauce, shaoxing liquor 紹興酒 and water for a good 2.5-3 hrs until tender. The remaining sauce makes for the noodle sauce. I like some additional minced garlic and chopped scallion along with some sesame oil to round it up.
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