Beef soup

• beef shank- about 1.25 lbs
• 2 cans beef broth
• 2 cups water
• 1.5 Tbs. soy sauce
• 1 cup diced carrot
• 1/4 onion diced
• 1/2 package udon noodles

Start by seasoning and searing both sides of the beef shank and sauteing the onion and carrot in a large pot. Once everything starts to brown, add in the water and stock and soy sauce. Simmer over medium low heat for about five hours. If the liquid reduces too much, add a little more water. About halfway through, cut the meat into large chucks and let it keep simmering. Before serving, remove any large pieces of fat and the bone from the pot and start breaking up the meat. It should just fall apart. Then add in the udon and cook for how long the package directions say.