1 beef shank
fresh parsley
salt and pepper
1 onion
celery centers
tube noodles

Slit shank and brown before cooking.
In 2/3 pan of water, cool beef shank, parsley, celery, and salt and pepper. Cook until meat is tender. Cut up meat and remove bone.
Add meat back to broth. Boil noodles in broth.

1/4 stick butter, nelted in large pan.

Sautee:
2 medium onions, finely diced
3 pieces of celery, finely diced
1 carrot, finely diced

add 4-5 heaping T of flour to make paste. Swly stir in 2 cans of chicken broth.

Add 1 – 1 1/2 c cooked wild rice and 1 c cooked chicken, diced. Boil until rice is tender. Add 1 can evaporated milk, 2 c cooked white rice, 16 oz sour cream, and salt and pepper to taste.