Slice the boneless beef shank into 4 to 5-inch pieces and place them in a pot. Cover with water and add fresh ginger slices. Bring the water to a rapid boil for 30 seconds, then drain, rinse, and discard the ginger.

In a clean pot, combine the prepared beef, rock sugar, ginger remnants, garlic, scallions, light and dark soy sauce, along with the spices. Pour in 4 cups of water and stir. Bring to a boil over medium heat, then reduce to low, cover, and simmer for 1 hour.

Once the beef reaches tenderness, remove it from heat and let it cool for about 30 minutes at room temperature. Transfer to the refrigerator and chill for at least 2 hours, or overnight if possible.

While the beef chills, heat a non-stick skillet over medium heat and add neutral oil. Cook the scallion pancakes according to package instructions until golden and crispy, about 2-3 minutes on each side.

Spread hoisin sauce over each scallion pancake, then layer with fresh scallions, cilantro, cucumber strips, and the braised beef. Ensure even distribution of ingredients for maximum flavor.

Starting from one edge, tightly roll the pancake around the filling, tucking in the sides as you go. Slice each roll in half diagonally and serve with extra hoisin sauce or chili paste.