Skip to main content
- Heat oil in stockpot over medium heat until hot. Brown beef shanks, in batches, on all sides. Pour off drippings. Remove beef from pan. Combine beef broth, 1/2 cup fish sauce, 1/4 cup sugar, lemon grass stalks, chopped cilantro, soy sauce and garlic in stockpot; bring to a boil. Return beef to stockpot. Reduce heat; cover tightly and simmer 1-1/2 to 2-1/4 hours or until beef is fork-tender.
- Meanwhile, combine 1 cup sugar, vinegar, ginger, lemon grass pieces and cilantro sprigs in medium saucepan. Bring to a boil over medium heat. Remove from heat; strain liquid and cool. Combine carrots, peppers and vinegar mixture in large bowl. Cover and refrigerate for 1 hour or until ready to serve.
- Remove cross cuts. When cool enough to handle, cut beef from bones. Combine vegetable mixture, tomatoes and beef in large bowl; strain excess liquid. Serve beef mixture over greens. Garnish with fried shallots, if desired.