Indonesian Spiced Beef and Lemon Grass Soup

Ingredients

• 2-2½ pounds bone-in beef shanks (about 1 inch thick)
• 3 stalks lemon grass, trimmed to the bottom 6 inches, dry outer leaves discarded, bruised
• 8 whole cloves
• 1 tablespoon coriander seeds
• 1 tablespoon white peppercorns, plus ground white pepper
• 2 teaspoons fennel seeds
• 1 whole nutmeg, broken into a few pieces with a meat pounder or a mortar and pestle
• Kosher salt
• 4 medium garlic cloves, smashed and peeled
• 3 medium shallots, roughly chopped
• 3 Fresno chilies, stemmed and seeded
• 2 inch piece fresh ginger, peeled and roughly chopped
• 3 tablespoons roasted cashews or macadamia nuts
• ¾ teaspoon ground turmeric
• 2 inch piece galangal, peeled and roughly chopped (optional)
• 4 individual makrut lime leaves (optional)
• 2 tablespoons neutral oil
• Fried shallots, to serve (optional)
• Sambal oelek, to serve

Instructions

1. 1. Simmer the beef shanks with lemon grass, cloves and salt until tender; reserve the meat and broth.
2. 2. Toast and grind the coriander, peppercorns, fennel and nutmeg. Blend with garlic, shallots, chilies, ginger, nuts, turmeric and optional galangal.
3. 3. Cook the spice paste in oil. Add broth, meat and optional makrut leaves; simmer.
4. 4. Season and serve with optional fried shallots and sambal oelek.