Season the wallaby shanks with salt and pepper.

In a large pot, heat the vegetable oil over medium-high heat. Add the wallaby shanks and brown them on all sides. Remove the shanks and set them aside.

In the same pot, add the sliced onion, minced garlic, and sliced ginger. Cook until the onion is softened and fragrant, about 5 minutes.

Stir in the light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, and brown sugar. Add the star anise and cinnamon stick. Cook for about 1-2 minutes until the sauce mixture is well combined.

Return the browned wallaby shanks to the pot. Pour in the stock or water, making sure the shanks are mostly submerged in the liquid. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 2-3 hours or until the wallaby shanks are tender and easily pull apart.

Serve: Once the shanks are tender, remove them from the pot and place them on a serving platter. Spoon some of the braising liquid over the top. Serve with steamed rice and sauteed greens.