In a pressure cooker, heat cooking oil and fry the annato seeds until the color is extracted to the oil. Remove the seeds from the oil and discard the seeds.
In the same pressure cooker, saute garlic and onion until the garlic is slightly brown. Add in the tomatoes and saute for a minute. Then put the beef shank and sear on all sides until slightly brown.
Add water just enough to cover the beef shank. Cover and pressure cook for 30 minutes or more until tender.
If the meat is already tender, add in the tanglad, batwan (or kamias), salt, pepper, chili peppers and jack fruit. Simmer until the jackfruit is tender. (Don't put the lid this time or you will overcook the meat and the jackfruit.) Serve hot.