Heat 2 tablespoons oil in a large heavy-bottom pot over medium-high heat. Brown beef shank 4-5 minutes per side until deeply caramelized. Remove and set aside.
2 lbs beef shank, 2 tbsp oil
In the same pot, sauté minced garlic and diced onion until fragrant and softened, about 3 minutes. Deglaze with ½ cup stock, scraping up browned bits with a wooden spoon.
3 cloves garlic, 1 medium onion, 1 cup beef or chicken stock
Return beef to pot and add tomato sauce, liver spread, remaining stock, soy sauce, and bay leaves. Bring to a gentle simmer, then reduce heat to low. Cover partially and simmer 2 to 2.5 hours, stirring every 30 minutes, until meat falls off the bone.
2 lbs beef shank, 2 cups tomato sauce, 3 tbsp liver spread, 1 cup beef or chicken stock, 2 tbsp soy sauce, 2 bay leaves
When beef is fork-tender, add cubed potatoes and sliced carrots. Simmer uncovered 20 minutes. Add diced bell peppers and green peas, then cook 10 more minutes until vegetables are tender but intact.
2 medium potatoes, 2 carrots, 1 red bell pepper, 1 green bell pepper, 0.5 cup green peas
Remove from heat and let rest 10 minutes off heat to let flavors meld. Check seasoning and adjust with salt or soy sauce as needed. Serve over steamed white rice or garlic fried rice.
2 tbsp soy sauce
