Preheat the oven to 350°F.

Roast onion and ginger in an air fryer or pan fry until lightly browned. Set aside.

Season beef shanks with salt and pepper.

In a Dutch oven pot, heat oil over high heat. Sear beef shanks on both sides until golden brown. Remove beef and set aside.

In the same pot, add roasted onion, ginger, cinnamon stick, star anise, broth, red wine, Red Boat fish sauce, chicken bouillon, MSG (optional), paprika, and sugar.

Return beef to the pot, ensuring it is mostly covered with liquid. Add more broth if needed.

Cover and braise in the oven for 4-5 hours.

One hour before the beef is ready, prepare mashed potatoes and roasted carrots.

After braising, remove the pot from the oven. Remove beef and any solids. Keep beef warm in another pot with a little beef broth on very low heat.

Make gravy with remaining liquid by adding more beef broth, cornstarch slurry, and sugar. Cook until thickened.

To serve, place mashed potatoes on a plate, top with braised beef, roasted carrots, and gravy.

Garnish with chopped Thai basil, cilantro, and cracked pepper. Enjoy!