Bulalo with Lemongrass Recipe

Place beef shanks, kneecap, and short ribs in a large pot. Cover completely with water and boil until juices of the bones run clear.

Return meat and bones to the pot over medium heat. Add onions, lemongrass, garlic, peppercorns, and fish sauce. Cover with water then bring to a rolling boil, skimming off any impurities that rise to the surface. Lower heat to medium-low.

Simmer until beef is fork-tender, about 4 to 5 hours, making sure meat is completely covered with water at all times. (Alternatively, you can cook the meat in a pressure cooker for 1½ hours.)  

Transfer meat and bones to a bowl, then strain soup through a fine-mesh sieve. Discard solids, then return meat and bones to the strained stock. Add corn, bananas, cabbage, green beans, pechay, and potatoes. Simmer for another 20 minutes or until potatoes are tender. Season to taste with salt. Serve hot.