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1
Preheat the oven to 325.
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2
Heat 2 tablespoons of the oil in a large enameled cast-iron casserole.
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3
Add the veal shanks, season with salt and pepper and cook over moderately high heat until browned, about 4 minutes per side.
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4
Transfer the shanks to a plate and discard the oil.
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5
Add the remaining 2 tablespoons of oil and the garlic, sugar, onion and chopped ginger to the casserole and cook over low heat until the onion is deeply browned, about 7 minutes.
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6
Add the cilantro sprigs, star anise, Szechwan peppercorns and crushed red pepper and cook for 1 minute.
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7
Add the water, sherry and soy sauce and bring to a simmer.
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8
Return the veal shanks to the casserole and bring to a simmer.
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9
Cover and braise in the oven for about 3 hours, or until the veal is very tender.
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10
Transfer the shanks to a platter and cover with foil.
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11
Strain the sauce and return it to the casserole.
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12
Simmer over low heat until very flavorful, about 5 minutes.
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13
Add the slivered ginger and the veal shanks, season with salt and pepper and bring to a simmer.
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14
Transfer the shanks to shallow bowls and spoon the sauce on top.
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15
Sprinkle with the scallions and cilantro leaves and serve.
