Place the beef in the stock-pot and cook, covered about 4 minutes on each side. Add the soy sauce, five spice powder, salt, star anise, cinnamon, and white sugar and bring the mixture to a boil for about 5 minutes.
Reduce the heat and let simmer for 2 1/2 hours turning the shank every 20 minutes. Remove the shank from the pot and let cool before slicing.
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