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5 from 2 votes


Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Main Entree
Cuisine: Filipino
Servings: 4 Servings


  • 2 pounds beef shanks
  • 2 stalks lemongrass
  • 1 tablespoon oil
  • 4 to 5 cloves garlic peeled and minced
  • 8 cups water
  • 1 thumb-size ginger peeled, sliced and pounded
  • 1 onion peeled and quartered
  • 1 tablespoon annatto powder
  • 1 package 1.41 ounces tamarind soup base
  • 1 can 20 ounces green jackfruit, drained
  • 6 to 8 pieces kamias
  • 2 Thai chili peppers
  • salt and pepper to taste
  • salt and pepper to taste


  • Wash beef shanks well to remove any blood or impurities. Drain well.
  • Peel the outer layer of the lemongrass stalks until you reach the pale central core. Cut into 3 to 4-inch lengths and with the back of the knife, lightly pound each piece. Set aside.
  • In a deep pot over medium heat, heat oil. Add garlic and cook, stirring regularly, until limp.
  • Add beef shanks and cook, turning as needed, until lightly seared. Make sure not to burn the garlic.
  • Add water and bring to a boil, skimming scum that floats on top. When the broth clears, add onion. Lower heat, cover, and simmer for about 1 1/2 to 2 hours or until meat is fork-tender.
  • In a small bowl, combine annatto powder with about 1/2 cup of the broth. Stir until annatto powder is dissolved and return broth to pot. Add tamarind soup base. Stir to disperse.
  • Add lemon grass, green jackfruit, kamias, and chili peppers. Continue to cook for about 10 to 15 minutes or until jackfruit pieces are heated through. Season with salt and pepper to taste. Serve hot.