(https://doodadsandthensome.files.pinoytambay.com/2012/08/20120820-003554.jpg?w=470&h=352)
Ingredients
2 kilos beef shank (bulalo), sliced into
1 1/2-inch thick pieces
1 tablespoon salt
1 teaspoon ground black pepper
For the sauce:
1/4 cup butter
1/4 cup all-purpose flour
1 1/2 cups reserved beef broth (from boiling the beef shanks)
1/2 cup full-cream milk
1 tablespoon worcestershire sauce
1/2 cup assorted fresh mushrooms, sliced
1 tablespoon liquid seasoning
3 tablespoons toasted garlic chips
Steamed rice, to serve
Directions
1. Season beef shanks with salt and pepper. Place shanks in a large pot and fill with enough water to cover. Boil for 1 1/2 to 2 hours, adding more water to make sure the beef is always submerged. (you can also cook the beef in a pressure cooker for 1 hour until very tender.) Set beef and broth aside.
2. Make the sauce: melt butter in a saucepan. Add flour and mix to form a paste. Add the rest of the ingredients and continue to cook, stirring occasionally, until mixture thickens slightly. Taste to adjust seasoning.
3. When ready to serve, heat a sizzling plate. Carefully put the cooked shanks on top and add the sauce. Top with toasted garlic and serve immediately while dish is sizzling. Serve with steamed rice.