Thai-Braised Beef Shanks and Fresh Pickled Vegetable Salad

Ingredients:

• 2 to 2-1/2 pounds beef Shank Cross Cuts, 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 cup sugar
• 1 cup unseasoned rice wine vinegar
• 2 tablespoons fish sauce (nam pla)
• 5 thin slices fresh ginger
• 2 pieces (2 inches each) lemon grass, thinly sliced lengthwise
• 8 sprigs fresh cilantro
• 1 cup thinly sliced fresh carrots (2 x 1/8 x 1/8-inch)
• 1 cup thinly sliced green or yellow bell peppers
• 1 cup grape tomatoes, halved
• 8 cups mixed greens
• 1/2 cup fried shallots (optional)

Cooking:

1. Heat oil in stockpot over medium heat until hot. Brown beef Shanks, in batches, on all sides. Remove beef from pan. Pour off drippings. Combine broth, 1/2 cup fish sauce, 1/4 cup sugar, lemon grass, cilantro, soy sauce and garlic in stockpot; bring to a boil. Return shanks to stockpot. Reduce heat; cover tightly and simmer 1-1/2 to 2-1/4 hours or until shanks are fork-tender.
2. Meanwhile, combine 1 cup sugar, vinegar, fish sauce, ginger, lemon grass 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.
3. Remove shanks from stockpot. 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.
Cook's Tip: Store-bought fried shallots are available at Asian markets. French fried onions may be substituted.