Ingredients

2 to 2-1/2 pounds beef shank cross cuts, cut 1-1/2 inches thick 2 teaspoons olive oil 4 cups reduced-sodium beef broth 1/2 cup fish sauce (nam pla) 1/4 cup granulated sugar 3 stalks lemon grass, white part only, finely chopped 1/4 cup chopped fresh cilantro 1/4 cup reduced-sodium soy sauce 1 teaspoon minced garlic 1/2 cup fried shallots (optional) Vegetable Salad:

Description

Makes 4 Servings

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