Slow cooking gives the meat a rich, mahogany-hued glaze. Serve over rice.
1 tablespoon canola oil
6 (8-ounce) veal shanks, trimmed
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 1/2 cups (1-inch) slices green onions
3 tablespoons sliced peeled fresh ginger
8 garlic cloves, crushed
1 star anise
1/4 cup rice wine vinegar
2 tablespoons water
2 tablespoons sugar
1 teaspoon grated orange rind
2 tablespoons fresh orange juice
2 tablespoons low-sodium soy sauce
1/2 teaspoon crushed red pepper
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle veal with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add 3 shanks to pan; cook 2 1/2 minutes on each side or until browned. Place veal in an electric slow cooker. Repeat procedure with remaining 3 shanks.
Reduce heat to medium. Add onions, ginger, garlic, and star anise to pan; cook 3 minutes. Add vinegar and 2 tablespoons water; cook 1 minute or until liquid almost evaporates. Place ginger mixture in cooker. Combine sugar and remaining ingredients; add to cooker. Cover and cook on LOW 8 hours or until veal is tender.
Remove veal from cooker; keep warm. Strain cooking liquid through a fine sieve over a bowl; discard solids. Place a zip-top plastic bag inside a 2-cup glass measure. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a medium bowl, stopping before fat layer reaches opening; discard fat. Stir in remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper. Remove veal from bones; shred meat with 2 forks. Discard bones. Serve veal with cooking liquid.