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Lightly spray a large, heavy saucepan or a dutch oven with non-stick cooking spray. Place over medium-high heat until drops of water bead on surface. Cook shanks until browned on all sides. Remove shanks from the pan and set aside. Combine the carrot, leek, potato, black peppercorns and white wine in the same saucepan and cook over medium heat for 2 minutes. Add the stocks and bring to a boil. Put the shanks back into saucepan, cover and cook over medium-low heat until meat is fork tender, about 1 1/2 hours. Meanwhile, combine all vegetable relish ingredients in a skillet and cook over medium-low heat until tender but still firm. Set aside. Combine all the gremolada ingredients in a bowl, mix well, and set aside. Lift the shanks out of the saucepan and set aside, covered to keep warm. Strain the liquid through a strainer or colander lined with cheesecloth. Return the liquid to the pan and cook over medium-high heat until reduced by half. Serve each shank with 1/4 cup of the vegetable relish and 2 tablespoons of sauce. Sprinkle 1 tablespoon gremolada over the top of each serving.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon