Zubereitung

1. 1

   Put the beef shank in a large pot, cover with about two litres of cold water and bring slowly to a simmer, skimming off any foam that rises.

2. 2

   Add the halved unpeeled onion, bay leaves, peppercorns and salt and let the broth simmer gently uncovered over low heat.

3. 3

   Cut the carrots, leek and celeriac into small dice, add them in the last twenty minutes and cook until tender.

4. 4

   Lift out the meat, remove bone and sinew, pull it into bite-sized pieces and strain the broth through a sieve.

5. 5

   Cook the soup noodles in the broth, return the meat and vegetables and serve the soup scattered with plenty of chives.