Shank Beef Soup

Ingredients

• 3 pounds beef shanks 
• 3 stalks celery with leaves chopped
• 2 tablespoons cider vinegar 
• 0.5 cup cornmeal 
• 2 cups flour all-purpose
• 2 teaspoons thyme leaves fresh chopped
• 1 clove garlic minced
• 1  onion chopped
• 4 servings salt and pepper to taste
• 2 cups peas dried split
• 2 cups sweet potatoes and into chopped
• 2 cups taro chopped eddoes
• 2 teaspoons sugar white

Equipment

• mixing bowl
• pot

Directions

1. In large stock pot soak peas in 2 cups water for 1 hour. Cook peas over medium heat, continually checking to see if more water needs to be added. When peas are half way done, (approximately 40 minutes) add sweet potatoes and eddoes.
2. Pressure cook beef shank with garlic until tender.
3. In a separate mixing bowl combine flour, cornmeal, and enough water to form a workable dough. Knead to a non-sticky consistency, adding more flour if dough is sticking.
4. Roll dough out to a 1/4 of an inch thickness and cut into 1 inch by 1 inch strips.
5. Once split peas and potatoes are cooked through add celery, onion, shank and dumplings. Season with thyme, sugar, vinegar, salt and pepper.
6. Let simmer until dumplings are floating and then serve.