Beef shanks and chive dumplings

Serves 4

  1. 2 beef shanks, 1lb and 3/4in thick
  2. 4 cups stock
  3. 1tsp cider vinegar
  4. 1 egg
  5. 4tb buttermilk
  6. 1tb chives
  7. 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.



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