The actual weight of the beef shank needed to feed three people generously depends on the meat-to-bone ratio. If the bone is large, the shank should weigh closer to one kilogram.
Pour in two cups of coconut milk and abut two tablespoons of fish sauce. Simmer, covered tightly, for two to two-and-a-half hours or until very tender. Check the liquid occasionally, add more coconut milk and season with more fish sauce, as needed.
In a small frying pan, heat a little coconut oil and sauté the shallots and chilies.
Add the kangkong leaves and cook, stirring often, just until softened.
Add the sautéed kangkong leaves to the beef, scattering them around the meat. Cover and simmer for another ten minutes.
Serve the beef shank surrounded by the greens. Spoon some of the sauce over the meat just before serving to moisten the top.
Notes
This recipe was originally published in the old blog in September of 2012.