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Soak the shank and the oxtail in cold water for an hour in a deep, heavy-bottomed pot. Then strain off the water.
Cover again with water and boil for 20 minutes. Now drain the water and rinse the meat and the pot well.
Fill the pot up and if you see particles, drain off the water until it’s clear.
Cover the meat with water, about 6 cups. Add the garlic cloves, fresh ginger, peppercorns, Maldon salt, star anise, and the halved onion.
Cook on your stove’s lowest setting for about 6 hours. It should never come to a boil.
Strain the broth and remove the meat. Place the meat back into the broth, add a little more Maldon and let cool overnight.
Bring the broth out of the fridge and skim off the fat.
Break off the meat into small bite size pieces and remove any of the bones, fat or gristle.
Add the meat, the broth, spring onion, and white pepper to the soup pot.
Bring everything to a boil and once it starts boiling, you are done.