2 or 3 Creamery Creek cross cut beef shanks
Salt and pepper
1 onion, cut up
1 small carrot, diced
1 stalk of celery, cut up
1 bag of egg noodles.
Cover the cross cut beef shanks with water in a Dutch oven or slow cooker. Seson with salt and pepper, add onion, carrot and celery. Simmer until meat falls from the bone. Remove meat.
Bring cooking liquid to a boil; drop in egg noodles. Bring to a boil again, reduce heat, cover tightly. Simmer for 30 minutes or until needles have absorbed broth.
Cook meat into bite-sized pieces, discarding fat and gristle; add to noodles toward end of cooking period.
We just love how simple this recipe is - it is full of flavor and checks the easy boxes. Optional add ins: a chunk of cream cheese. Try it and tell me how it goes for you!