Sizzling Bulalo with Creamy Mushroom Sauce

In a large stockpot, combine beef shanks, onion, carrot, celery stalks, peppercorns, salt, and water. Bring to a boil then reduce to a simmer. Cook for 40 minutes to 1 hour, or until beef is very tender. Skim off scum and oil. Let cool. Transfer beef shanks to a strainer. Strain stock and set aside.

Make the mushroom sauce: Heat butter or margarine and oil on a medium saucepan. Sauté onions until translucent. Add garlic and sauté until fragrant. Add mushrooms and cook for 1 minute. Add flour and mix well. Cook for 1 to 2 minutes. Pour in beef stock and mix well. Bring to a boil then reduce to a simmer for 10 minutes. Add heavy cream and soy sauce. Season to taste. Mix well and let sauce thicken. Set aside.

When ready to serve, deep-fry beef shanks until lightly browned on the surface, about 1 to 2 minutes. Drain on paper towels.

Heat 2 sizzling plates until smoking and turn off the heat. Immediately add beef and pour in mushroom sauce. Garnish with parsley if desired. Serve immediately.