- 2 beef shanks, 1lb and 3/4in thick
- 4 cups stock
- 1tsp cider vinegar
- 1 egg
- 4tb buttermilk
- 1tb chives
- 12tb flour
- Brown shanks in a dutch oven. Deglaze with 2-3, bring to a simmer, cover and transfer to a 325 degree oven for 2-1/2 hours.
- Set shanks aside. Remove meat and marrow and shred together. De-fat liquid and add back meat. Bring back to a simmer and cover.
- Meanwhile, mix 4-5. Slowly mix in 6-7 and drop teaspoonfuls in boiling water; once risen, cook for 10 minutes. Transfer to shanks while cooking remaining dumplings. Serve.