Beef shank and carrots braised in red wine

INGREDIENTS
Makes 8 servings

• 4 lbs boneless beef shank, cut into 1" cubes
• 4 t kosher salt
• 1 C red wine
• 3 cloves garlic, minced
• 2" piece ginger, peeled and chopped
• 1/2 t five-spice powder
• 2 whole star anise
• 1 cinnamon stick
• 1 T neutral oil
• 1 onion, diced
• 28-oz can whole peeled tomatoes, broken up by hand, or 4 C diced fresh tomatoes
• 2 T fish sauce
• 2 bay leaves
• 2 large carrots, peeled and cut into 1⁄2" rounds
• + pho noodles or baguette
• + sriracha

1. Combine the shank cubes, salt,
2. 1⁄2 cup red wine, garlic, ginger, and five-spice in a bowl or sealable bag. Let marinate in the refrigerator for at least 2 hours, but preferably overnight.
3. Toast the star anise and cinnamon in a dry pot over medium-high heat until a little smoky and fragrant, 1–2 minutes. Remove the spices and add the oil to the pot. Add the onion and sauté until translucent around the edges, about 5 minutes.
4. Use a slotted spoon to scoop the beef from the marinade and into the pot. Cook, stirring often, until the beef has firmed up, about 5 minutes.
5. Add the marinade and remaining 1⁄2 cup wine to the pan and bring to a simmer. Add the tomatoes, fish sauce, bay leaves, star anise, cinnamon, and 8 cups water. Bring to a simmer and cook for 11⁄2 hours, skimming any scum that surfaces during the first 10 minutes of cooking. Stir every 30 minutes thereafter.
6. Add the carrots and continue simmering until tender, 15–20 minutes more. Remove and let the stew stand for 1 hour. Serve on pho noodles or with a baguette and have a bottle of sriracha near at hand.

From lucky peach