Ingredients:
7 lbs. beef shank, whole
4 marrow bones (cut to expose marrow)
2 tbsp. vegetable oil
3 tbsp. garlic, minced
2 tbsp. ginger, minced
1 1/2 cups vidalia onion, julienned
4 quarts beef or chicken stock
4 tbsp. patis (fish sauce)
1 1/2 tbsp. black pepper, crushed

*Optional 1 siling labuyo (finge chile),whole vegetable garnish 2 each sweet corn, cut in thirds, grilled 1/2 head Napa cabbage, cut thin 15 each green beans, whole, trimmed

Method
• Place the beef shank into pot and cover with cold water. Bring to a boil then lower to simmer. Blanch meat for 5 minutes, remove and discard the water.
• In a clean pot, heat vegetable oil and sauté garlic, ginger, and onion until translucent and aromatic.
• Return shank to the pot and cover with stock. Bring to a boil then lower to simmer. Add black pepper and fish sauce. Simmer until tender, about 2 ½ to 3 hrs.
• Preheat oven to 400F and roast marrow bones for 10 minutes.
• Add corn and simmer for 20 minutes or until corn is tender. Season with salt to taste. Add the chili, beans and cabbage and cook for about 2 to 3 minutes or until vegetables are tender yet crisp
• To serve, place marrow bone, beef, and vegetable garnish in a bowl and pour broth over the top.

Notes from Chef Carlo:
• *This is a non-traditional ingredient in Bulalo, but I like mine with a bit of heat.
• Different brands of fish sauce have different levels of salinity and sweetness. I encourage people to taste different brands and to season conservatively with the fish sauce and adjust as you go. I use the Megachef 30 degrees brand. Red boat is very similar in flavor profile. Most Filipino brands are on the saltier end.
• This dish is traditionally served with white rice and a side of patis (fish sauce) mixed with a bit of calamansi (also known as calamondin, it is in the lime family). I have also done this with noodles, and instead of a whole beef shank, you can use the typical osso bucco cut to substitute. I add more marrow bones because you know, bone marrow. Vegetables can vary depending on what you have on hand. You can use chayote, potatoes, radishes, bok choy, etc…..depends on your preference.