Five Star Anise Patty Pan Squash Leek/Scallion Succulent Beef Shank Pot

1. 1

   Clean beef shank and pad dry with paper towel. Rubbed 1/8 tsp salt and pepper on the Shank. High up the oil. Pan sear the Beef Shank in high heat for about 2 mins. Make sure the sear all sides of the Shank.

2. 2

   Pan sear the Patty Pan Squash for a minute also in high heat using the same pan. Add more oil if needed.

3. 3

   Place Ginger root, small Taros or potatoes, Beef Shank and the rest of the ingredients except the Patty Pan Squash and half of the Leek into pot in that order. You can use any kind of the pot. The thicker heavier the better. I use clay pot that really keep heat and flavor of the food very well. If you choose to use Crock pot or electric Pressure Cooker, it'd be even easier. But cook time will be different.

4. 4

   Bring to boil in high heat, cover pot and simmer 3 hours

5. 5

   Add the Patty Pan Squash cover and cook for 15 mins also until they are tender, add more liquid if needed

6. 6

   Mix in the remaining half leek or green onion and cheese

7. 7

   Plate or Serve directly in Pot. 2-4 Servings. (The 1st 2 steps of pan searing are optional)

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