Combine all the ingredients listed under ”for the marinade”. Allow to marinate for at least 30 minutes or overnight.
In a pot over medium high heat, add 2 tablespoon of oil and allow to smoke. Add your marinated beef shank. Sauté until meat is no longer pink - approximately 2-3 minutes. Add beef shank into the instant pot.
Fill the instant pot with water until you reach the ”max” line. Add your ginger slices, star anise, and lemongrass stalks.
Set the instant pot to high pressure cooker (with sealed valve) for 40 minutes. Allow for natural release.
Open the instant pot once pressure valve has lowered. Add your carrot and set to ”Saute” mode for 15 minutes.
Once the carrots are tender, season with 1 tablespoon chicken powder and 5 tablespoon fish sauce.
Serve this hot with french bread, pho noodles, or egg noodles. Garnish with green onions, cilantro, and thin slices of white/red onion.
