Ingredients

• 2 pounds beef shanks
• 2 stalks lemongrass
• 1 tablespoon oil
• 4 to 5 cloves garlic peeled and minced
• 8 cups water
• 1 thumb-size ginger peeled, sliced and pounded
• 1 onion peeled and quartered
• 1 tablespoon annatto powder
• 1 package 1.41 ounces tamarind soup base
• 1 can 20 ounces green jackfruit, drained
• 6 to 8 pieces kamias
• 2 Thai chili peppers
• salt and pepper to taste
• salt and pepper to taste