Five spice beef shank

Recently, I found a new store that has quite good grocery stuff. These 2 weeks they have boneless beef shank. What's so good about beef shank is the tendon. My first experiment with their cut was so well-received that I returned for a few more packs, cooking some and freezing the others. This dish starts from my previous batch of 5-spice goods.

Recipe: Five spice beef shank (1 shank)

Ingredients:
- one 1.5 lb boneless beef shank
- light soy sauce
- dark soy sauce
- 5-spice sauce
- extra 5 spices (cloves, star of anise, cinnamon, ginger)

Procedure:
1. Dissolve 5-spice sauce and bring to a boil. Filter off old spices in the sauce. Replenish with new spices.
2. Wash beef shank. Place into the pot of 5-spice sauce. Bring to a boil, then turn heat down to med-low. Cook for 20 minutes.
3. Transfer beef and sauce to slow cooker. Make sure the beef is fully immersed in sauce. Turn on cooker on high setting. Once the liquid has boiled, turn heat down to low setting. Allow to cook for 6-8 hours.

Freezing fresh boneless beef shank for future consumption:

Saving 5-spice sauce after cooking: