When buying in a supermarket ask the meat vendor cut the shank crosswise into 1 1/2" thick pieces.
The best way to do this is to have it cut with an electric meat saw.
Place the beef shanks in a large casserole. Cover with water.
Add the onion, garlic, bay leaf, star anise, ginger, lemongrass and peppercorns.
Season with salt. Set over high heat and bring to a boil, removing scum as it rises.
Lower the heat, cover and simmer for two hours or until the beef is fork-tender.
Alternatively, pressure-cook for one hour and 30 minutes.
Using a slotted spoon, carefully remove the beef shanks and arrange at the center of individual soup bowls.
Strain the broth. Reheat to boiling point. Cut corn into 3 pcs each.
Core the cabbage and cut in half. Trim the ends of the pechay.
Add the corn to the broth and simmer for 5-7 minutes.
Add the cabbage and pechay leaves and simmer for another 3 minutes.
Scoop the vegetables out and arrange around the bulalo.
Pour in hot broth and serve at once.