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In a large pot, add the beef shanks and enough cold water to cover. Bring to a boil and cook for 10 minutes; drain. Let cool for about 30 minutes, then cut the beef into ½-inch slices.
In the same large pot, heat the oil over medium-high. Add the beef slices and cook until both sides are lightly browned, about 8 minutes. Push the beef to the sides of the pot, then add the ginger, garlic, and chiles to the empty center; cook until fragrant, about 2 minutes. Stir in the rice wine, soy sauce, black vinegar and sugar; cook for 1 minute. Add the onions, tomatoes, star anise, peppercorns, 2 tablespoons salt, and 8 cups water. Bring to a boil, then reduce the heat to maintain a simmer and cook, covered, for 1 hour. Turn off the heat and let stand, still covered, 1 hour more.
Uncover the pot and transfer the beef to a medium bowl. Strain the broth and set aside, discarding the other solids. Return the beef and broth to the pot and reheat over medium.
When ready to serve, bring a large pot of salted water to a boil. Add the bok choy and cook until just tender, about 2 minutes. Transfer to a bowl. Add the noodles and cook until softened, about 4 minutes; drain. Divide the noodles, bok choy, beef, and broth among bowls, garnish with pickled mustard greens, and serve.