Combine the shank cubes, salt,
12 cup dark wine, garlic clove, ginger root, and five-spice inside a bowl or sealable bag. Let marinate within the refrigerator not less than 2 hrs, but preferably overnight.
Toast the star anise and cinnamon inside a dry pot over medium-high temperature until just a little smoky and aromatic, 1–2 minutes. Take away the spices and add some oil towards the pot. Add some onion and saut until translucent round the edges, about a few minutes.
Make use of a slotted spoon to scoop the beef in the marinade and in to the pot. Prepare, stirring frequently, before the beef has firmed up, about a few minutes.
Add some marinade and remaining 12 cup wine towards the pan and produce to some simmer. Add some tomato plants, fish sauce, bay leaves, star anise, cinnamon, and eight cups water. Provide a simmer and prepare for 112 hrs, skimming any scum that surfaces throughout the first ten minutes of cooking. Stir every half an hour after that.
Add some carrots and continue simmering until tender, 15–20 minutes more. Remove and allow the stew are a symbol of one hour. Serve on pho noodles or having a baguette and also have a bottle of sriracha near at hands.