Chinese Beef Stew with Chickpeas and Star Anise

I am Jewish and love traditional Jewish and Israeli foods. I live in the south and learned to love that too. And then there all the other foods from all the other countries! After living 20 YEARS IN Germany, I LOVE German bread. I have become diabetic and trying to control it with keto food. So I am trying out Keto breads and other recipes. Some are failures and some are success.

This hearty, aromatic stew, called niu rou fang zang, is a dish from the Hui people, or Chinese ethnic Muslims. Star anise, five-spice powder and Sichuan peppercorns combine to yield warm, subtly sweet and gently tingling spice notes, while a generous dose of herbs adds freshness. We use beef shanks, as the bones contribute richness to the simple braise. Serve with steamed or stir-fried greens and rice or warmed flatbread.

2 POUNDS BONE-IN BEEF SHANKS (ABOUT 1 INCH THICK), TRIMMED

KOSHER SALT AND GROUND BLACK PEPPER

2 TABLESPOONS GRAPESEED OR OTHER NEUTRAL OIL

6 MEDIUM GARLIC CLOVES, SMASHED AND PEELED

2 BUNCHES SCALLIONS, WHITE AND LIGHT GREEN PARTS THINLY SLICED, DARK GREEN TOPS CUT INTO 1-INCH LENGTHS, RESERVED SEPARATELY

1 BUNCH FRESH CILANTRO, STEMS MINCED, LEAVES ROUGHLY CHOPPED, RESERVED SEPARATELY

4 STAR ANISE PODS

2 TEASPOONS SICHUAN PEPPERCORNS, GROUND

2 TEASPOONS CHINESE FIVE-SPICE POWDER

¼ CUP SOY SAUCE

2 15½-OUNCE CAN CHICKPEAS, RINSED AND DRAINED

SICHUAN CHILI OIL, TO SERVE (OPTIONAL)

Note: Ingredients may have been altered from the original.

Directions at 177milkstreet.com

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