Lanzhou Beef Noodle Soup

Blanch Beef shank: Place Beef shank in a large pot, cover with cold water, bring to a boil, and simmer for 5 minutes. Skim off any impurities that rise to the surface. Drain the Beef shank and rinse thoroughly under cold running water.

Prepare broth base: In a large clean pot, combine the blanched Beef shank, 3000g Water, 30g sliced Ginger, 50g Scallion (cut into large pieces), Star anise, and White peppercorn.

Simmer broth: Bring the pot to a boil over high heat, then reduce the heat to low, cover, and simmer gently for at least 2 hours, or until the Beef shank is very tender.