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• 1½ kilograms beef shanks, cut into  2-inch pieces
• 1 onion, quartered
• 1 carrot, cut into three pieces
• 2 stalks celery, chopped roughly
• 1 teaspoon whole peppercorns
• 1 teaspoon salt
• 8 cups water
• oil for deep-frying
• chopped parsley for garnish (optional)

• For the creamy mushroom sauce::
• 2 tablespoons butter or margarine
• 1 tablespoon oil
• ½ cup chopped onions
• 2 teaspoons chopped garlic
• 1 (198-gram) can sliced mushrooms, drained
• 2½ tablespoons flour
• 1 cup beef stock (from the water used to boil the beef shanks)
• ½ cup heavy cream
• 1 teaspoon soy sauce
• salt, pepper, and liquid seasoning to taste

• 1] In a large stockpot, combine beef shanks, onion, carrot, celery stalks, peppercorns, salt, and water. Bring to a boil then reduce to a simmer. Cook for 40 minutes to 1 hour, or until beef is very tender. Skim off scum and oil. Let cool. Transfer beef shanks to a strainer. Strain stock and set aside.
• 2] Make the mushroom sauce: Heat butter or margarine and oil on a medium saucepan. Sauté onions until translucent. Add garlic and sauté until fragrant. Add mushrooms and cook for 1 minute. Add flour and mix well. Cook for 1 to 2 minutes. Pour in beef stock and mix well. Bring to a boil then reduce to a simmer for 10 minutes. Add heavy cream and soy sauce. Season to taste. Mix well and let sauce thicken. Set aside.
• 3] When ready to serve, deep-fry beef shanks until lightly browned on the surface, about 1 to 2 minutes. Drain on paper towels.
• 4] Heat 2 sizzling plates until smoking and turn off the heat. Immediately add beef and pour in mushroom sauce. Garnish with parsley if desired. Serve immediately.

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