For best results use Certified Angus Beef^® brand

Best Beef Pho

2 pounds Certified Angus Beef^® cross-cut shanks (about 2 pieces)
1 large onion, cut in half
1 ginger root (about 5-inches long) cut in half lengthwise
2 quarts (64-ounces) water
1 quart (32-ounces) unsalted beef stock
2 whole star anise
1 cinnamon stick
3 whole cloves
2 teaspoons coriander seeds
1/4 cup soy sauce
2 tablespoons fish sauce
2 tablespoons turbinado sugar (or light brown sugar)
1 (8-ounce) package thin rice noodles
Optional garnishes: 1 lime, cut into wedges, 2 cups mung bean sprouts, 2 jalapeños, sliced, 4 sprigs Thai basil, 4 sprigs cilantro, 4 sprigs mint

Preheat broiler to high and cover a sheet pan with aluminum foil. Place beef shanks, onions and ginger on pan, cut side up. Broil on high for about 10 minutes, flip shanks and broil for another 10 minutes. Shanks should be browned, onion and ginger slightly charred. Alternately, roast in preheated 450ºF oven for 30 minutes.
In a medium stockpot combine shanks, onion, ginger, water, beef stock, star anise, cinnamon, cloves, coriander, soy sauce, fish sauce and sugar. Bring to a boil, reduce heat to low and simmer 3-4 hours or until beef shanks are fork tender.
Cook noodles according to package directions.
Remove shanks from broth and reserve to a clean plate. Strain broth and keep hot. Shred beef shank meat with two forks.
Serve broth over cooked noodles topped with shredded beef. Serve lime and additional garnishes alongside for topping.