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