Prepare the ingredients under ‘Aromatics’ and ‘Other’. Set aside. Slice the beef shank to 1/2 inch slices and season with coarse salt and pepper.
In a well heated 6 quart large heavy bottom soup pot, add 2 tbsp avocado oil. Sear the beef about 1-2 minutes per side. Set them aside. If not enough oil in the pot add 1 to 1 ½ tbsp oil. Saute onion, garlic, ginger, chili pepper, cinnamon stick, bay leaf, and white scallion parts. Season with a pinch of salt and saute until fragrant (about 15 seconds).
Add Soup seasonings (see notes). Use a wooden spoon to scrape the pot so nothing is stick to the bottom. Place beef on top of the aromatics. Add diced carrots, tomatoes, dates, and shiitake.
Cover and bring the soup to boil then lower the heat to medium-low. Allow it to slow simmer until the beef is fork-tender (about 1 hour to 1.5 hour). The water will evaporate during the process so please check the liquid level every 15 minutes or so. It is likely that you need to add an additional cup of beef stock to compensate the liquid evaporation.
Taste and adjust seasonings (perhaps more salt or coconut aminos) and garnish green scallion parts before serving. The soup flavor will be even more fragrant the day after.
Notes
During the slow simmer process, the water will evaporate. It is likely that you need to add an additional cup of water (or beef stock) to compensate the liquid evaporation. Check the liquid level every 15 minutes or so. The soup will be even more fragrant and the beef will be more tender the day after. Taste and adjust seasonings (more salt or coconut aminos) before serving.If the beef shank comes with bones, cut the meat along the bones and rinse the bones under clean water and add them to Step 4 with the soup liquid (water). Discard before serving. Feel free to add any vegetable spiralized noodles or rice noodles for a gluten-free beef noodle soup!For an Instant Pot version - please check out this recipe here.