Method
Heat the oven to 170C.
1. In a large casserole pot heat the oil. Season the shanks with salt then brown on all sides. Remove to a plate.
2. Reduce the heat and sauté the onion, ginger and garlic until soft, add the 5-spice and cook for a minute. Stir in the flour, add ¼ of the stock and cook stirring until thickened.
3. Mix the rest of the stock, honey, orange juice and soy sauce together. Add to the pot with orange zest and stir. Return the shanks to the pot, bring to a simmer, cover and roast in the oven for 1 ½ - 2 hours or until meat is falling off the bone.
4. Remove the shanks from the casserole, cover and keep warm. Bring the liquid to the boil and simmer for 5-10 minutes or until thickened. Adjust the seasoning adding more soy sauce if needed.
5. Steam the greens.
6. Serve the shanks with the rice, vegetables and sauce.