This recipe is for a great comfort food that my grandmother Clara often made for us in the winter.
Start by simmering beef shanks in a large soup pot of water with a half tablespoon of coarse ground black pepper and salt to taste until the meat is tender and falling off of the bone. While simmering skim any foam particles off of the surface and discard.
When the meat is tender, break it up into bite size pieces. Then add one large diced onion and several stocks of sliced celery. Celeriac, if you have it is great to add. Allow this to simmer for a few minutes and then add a couple of bay leaves and a teaspoon of thyme.
While the meat is simmering prepare the r