Gather all ingredients before starting recipe.

Place beef shank in the bottom of a soup pot, top with celery, sliced carrot, parsnip, bunch of parsley, onion, pepper corns, garlic cloves.

Cover with beef stock and bring to a boil, then reduce to a simmer and cook for 2 hours.

When the soup is done and the beef shank is tender, remove the beef shank and cut/shred the beef into small bite sized pieces, strain the soup and reserve carrots, parsnips and celery and cut into chunks and break angel hair pasta into 2-3 inch lengths.

Bring water in a small sauce pan to a boil and cook pasta according to package directions.

When the pasta is cooked, add a little cold water to stop the cooking and place a small mound in the center of a soup bowl.

Top the pasta with cooked beef and vegetables.

Finally, ladle the broth around the vegetables and serve piping hot.