Prepare all ingredients. Remove the outer skin and thick membranes from the beef shanks and cut into chunks. Evenly sprinkle with [garlic pepper salt] and marinate for 30 minutes. Mince the garlic, dice the onion, peel and cut the carrot into small pieces. Peel and cut the potatoes into large chunks, and soak in water to prevent oxidation before cooking.

Evenly sprinkle the marinated beef with [all-purpose flour] on all sides, let it sit until it becomes slightly moist and foggy (as shown in the picture), then sear in the pot. (The flour takes about 5 minutes to become moist.)

Take out the cast iron pot, melt the butter in a cold pot over low heat, then add the beef and sear over medium heat. Remove the beef and set aside, this takes about 8 minutes.

Next, add [diced onion and minced garlic] and sauté until fragrant, then add [carrot pieces and potato chunks] and stir-fry briefly.

Return the beef to the pot, add [seasoning a], and stir-fry the whole pot to release the aroma.

Finally, pour in the [broth] and mix well. Bring the soup to a boil over high heat, cover with a lid, and simmer over low heat for 40 minutes. Once done, add [seasoning b], mix well, cover again, and let it sit for another 20 minutes!

It's done! Mix with rice, pasta, or serve with bread for a top-notch taste! 👍👍👍

[Sharing~ Onion Dicing Without Tears] I've tried many methods for cutting onions, and the [freezing method] is the least irritating to the eyes. First, cut the onion in half and remove the skin, then place it in the freezer [for 1 hour]. Next, dice it while still frozen.
💡 As the onion starts to thaw, it will gradually become pungent again, so work quickly!