Beef Shank Stew with Chestnuts

For the broth: The day before, cut soup vegetables into small pieces. Halve the onion and fry with cut side down in a stockpot. Add approximately 3 liters (approximately 12 1/2 cups) of cold water. Add soup bones and boil vegetables and spices. Add beef shanks, boil, skim off foam and simmer for 1 hour. Remove the shanks, loosen meat from the bones, add bones back into the soup and set meat aside. Simmer broth for another 2 hours, strain through a sieve, add meat back and let cool, then skim off the fat.

For the noodles: Mix all dough ingredients together. Let rest at least 30 minutes. Bring 3 liters (approximately 12 1/2 cups) of water to a boil, add salt, then add noodles to cook. Drain finished noodles, plunge into cold water, drain again and set aside.

For the stew: Peel potatoes, cut into slices and boil in salted water until al dente. Crave chestnuts crosswise, let burst open on a baking sheet in the oven and peel. Peel carrots and celery and cut into fine strips. Do the same with the leeks. Remove meat from the broth and cut into cubes. Heat broth again. Slice onion into rings and chives in small rings.

Heat 1/3 of the butter in a pan and fry the potatoes, remove and fry chestnuts then remove as well. Add another third butter in the pan and then fry the noodles in it briefly. Add remaining butter to the pan and sprinkle in onion rings with sugar and melt slowly. Add strips of vegetables in the broth and cook. Add potatoes, chestnuts and noodles. Finally, add onions and season everything with salt and pepper.