Preheat the oven to 150°C.
Blend onions, ginger, garlic, and ground coriander in a food processor until finely chopped.
Fry the mixture in oil in a large casserole for 10 minutes until soft.
Add wine, soy sauce, sugar, stock, oyster sauce, vinegar, cinnamon, and star anise, then boil.
Add the beef shin, cover, and bake in the oven for 2 hours.
Remove the beef to a warm dish and boil the sauce on the hob until reduced by half.
Toss the julienned vegetables and chopped coriander in a bowl.
Whisk lime juice, fish sauce, and caster sugar, then dress the salad.
Arrange the beef on a platter, pour over the reduced sauce, and top with the salad.