Kare-Kare (Filipino Peanut Stew)

1) Simmer the beef

1. Add beef shank, quartered onion, smashed garlic, peppercorns, bay leaves, water, and 2 teaspoons salt to a large pot. Bring to a boil, then lower to a gentle simmer.
2. Skim off any gray foam during the first 10 minutes. Simmer partially covered for 1 hour 45 minutes to 2 hours, until the beef is fork-tender. Add a splash of water if the level drops too much.
3. Remove beef and set aside. Strain the broth (optional but nice) and reserve 5 cups. You will use 4 cups to start, then add more as needed.

2) Toast the rice flour

1. In a dry skillet over medium heat, toast the rice flour, stirring constantly, until lightly golden and nutty-smelling, 3 to 5 minutes. Do not walk away. It goes from perfect to burnt fast.
2. Set aside.

3) Make the peanut sauce

1. In the same pot (wipe it out if needed), heat oil over medium heat. Add chopped onion and cook until softened, 4 to 5 minutes. Add minced garlic and cook 30 seconds.
2. Stir in annatto powder. If using annatto liquid/extract, start with 1/4 teaspoon, then adjust later for color.
3. Whisk in peanut butter, then lower the heat to medium-low. Stir often from here on out so the peanut sauce does not scorch.
4. Slowly whisk in 4 cups of the reserved broth until smooth. Add fish sauce.
5. Whisk in the toasted rice flour. Simmer 5 to 8 minutes, stirring often, until the sauce looks glossy and lightly thickened. If it gets too thick, add more broth 1/2 cup at a time (up to 1 more cup).
6. Taste and adjust. You want it savory but not aggressively salty because bagoong will bring the salt. If your peanut butter is sweetened, balance it with a little extra fish sauce or a pinch of salt, plus a squeeze of calamansi or lime if you like.

4) Cook the vegetables

1. Add eggplant (and okra, if using) and simmer 6 to 8 minutes until tender but not falling apart.
2. Add long beans and banana blossom (if using) and simmer 3 to 4 minutes.
3. Add bok choy and cook 1 to 2 minutes, just until wilted and bright.

5) Finish and serve

1. Return the beef to the pot and simmer 2 to 3 minutes to warm through.
2. Serve hot with steamed rice and a small dish of bagoong alamang on the side. A squeeze of calamansi or lime is optional but honestly kind of great.