Beef Shanks Braised in Soy Sauce with Cinnamon and Star Anise

1. 1

   In a 9-quart kettle combine water, soy sauce, Scotch, sugar, gingerroot, scallions, cinnamon, zest, and star anise and simmer mixture 10 minutes.

2. 2

   Add beef shanks and cook, partially covered with lid 1/2 inch ajar, at a bare simmer 2 hours, or until meat is very tender.

3. 3

   About 15 minutes before meat is done, in a large bowl soak noodles in warm water to cover 5 minutes and bring a large saucepan of salted water to a boil.

4. 4

   Drain noodles in a colander and boil them 5 minutes.

5. 5

   In colander drain noodles and rinse under cold water.

6. 6

   Drain noodles well and transfer to large bowl.

7. 7

   Transfer meat with a slotted spoon to cutting board.

8. 8

   With slotted spoon remove gingerroot, scallions, cinnamon sticks, zest, and star anise from broth and discard.

9. 9

   Add carrots and turnips to broth and simmer until just tender, about 5 minutes.

10. 10

    Transfer vegetables with slotted spoon to noodles.

11. 11

    Boil broth until reduced to about 7 cups.

12. 12

    While broth is reducing, discard bones and gristle and cut meat across grain into thin slices.

13. 13

    Divide noodles, vegetables, and meat among 8 bowls and ladle broth over them.

14. 14

    Sprinkle mixture with coriander.

* Per serving · 4 servings · Values may vary.