Place the beef shank, bone hole side up, in a pot and cover with water. Boil for 10 minutes. Drain and rinse; throw out the water.
In a pot tall enough to allow the shank to be cooked in an upright position with the bone hole side up, pour in the tomato sauce and two cups of bone broth, and bring to a gentle boil.
Drop the rinsed beef shank into the pot, bone hole side up preferably, and sprinkle in salt and pepper. Cover the pot and simmer until the meat is tender and can be easily separated from the bone. Check the liquid occasionally to make sure that the meaty portion of the shank is submerged in liquid throughout the cooking. Add more broth, if needed, about half a cup at a time.
When the meat is tender, uncover the pot and continue cooking the beef shank over medium heat to reduce and thicken the sauce.
Meanwhile, boil about three cups of water with a teaspoonful of salt in another pot.
Trim the ends and edges of the green beans and cook in the salted water for five to seven minutes.
While the green beans cook, peel the carrot and potato. Cut both into cubes.
Scoop out the green beans and set aside.
Stir in another teaspoonful of salt into the water and dump in the carrot and potato cubes. Cook for 10 to 15 minutes or until tender then drain.
Scoop out the beef shank from the sauce and place in a serving bowl.
Ladle the reduced tomato sauce into the bowl with the shank.
Arrange the cooked vegetables around the beef shank.
Serve your bulalo stew at once.
This bulalo stew recipe is an updated version. The old recipe published in May 31, 2005 has been retired.
Bulalo Stew (Filipino-style Osso Buco) printed from https://casaveneracion.com/bulalo-stew/ for personal use only. Not for republication nor distribution.