slow cooked Beef Adobo tacos

This is my family's favorite beef taco recipe. We're trying to eat more vegan (we're about 50/50 now, which is a huge reduction from our previous 100% meat-based meals). But when we're going to have beef (not counting a filet mignon), this is the recipe we go with!

INGREDIENTS​

• 5 lb beef shanks, cut crosswise into pieces about 1/2 inch wide
• Salt and freshly ground pepper
• 2 tablespoons olive oil
• 1 yellow onion, finely chopped
• 1 large carrot, peeled and finely chopped
• 10 cloves garlic, smashed
• 3 bay leaves
• 4 whole star anise
• 1 cup rice vinegar
• 1/2 cup amino acid (a soy sauce alternative)

INSTRUCTIONS

1. Season the shanks with salt and pepper. Warm the oil and sear the shanks (I do it in my crock pot, if your crock pot doesn't have the "brown meat" functionality, just use your pan of choice, until browned on both sides, about 8 minutes total. Transfer the shanks to a slow cooker and spread in an even layer.
2. Pour off most of the fat from the pan and return it to medium-high heat. Add the onion and carrot and saute until softened and just beginning to brown, about 6 minutes. Add the garlic, bay leaves, and star anise and cook for 1 minute more. Pour in the vinegar and soy sauce and stir to dislodge any browned bits on the pan bottom. Transfer the contents of the pan to the slow cooker. Cover and cook on the low setting for 8 hours, basting the meat with the braising liquid two or three times if possible. The beef should be very tender.
3. Transfer the beef shanks to a plate and keep warm. Strain the braising liquid into a small saucepan, and retrieve the garlic cloves from the sieve. Let the liquid stand for a few minutes, and then skim away the fat with a large spoon. Using a fork, smash the garlic cloves into a paste, then add to the braising liquid. Bring to a rapid simmer over high heat and cook until slightly reduced, about 5 minutes.
4. Meanwhile, remove the meat from the bones and discard the bones. Shred the meat with 2 forks. Moisten the meat with the reduced braising liquid.
5. Warm tortillas and add your preferred toppings; my family prefers a taco bar of salsa, avocado, cilantro, chopped onions, shredded cheese, and sour cream.