1. Cook the shanks in a large dutch oven or soup pot with 2 quarts of water
I added about a half of a large onion, garlic cloves into the stock with the shanks and some bay leaf, pepper corns.

2. Brown the stew meat in a bit of olive oil with some salt and pepper.

After the meat is browned add it to the stock with the shank meat.

After 3 hours the beef cubes are fork tender but not falling apart.

For this dish I am cooking the vegetables separate, because I want them to stay intact and not fall apart.
This also keeps their individual flavor defined. I ladled out some of the stock into the vegetables and then baked them for 30 minutes till they were tender.

I boiled the potatoes in some of the stock also till they were just barely tender. I didn't want them to fall apart.

The rest of the onion I sliced and fried in butter on medium heat till nice and browned . Olive oil works nice also.

To serve I placed some meat, potatoes, vegetables, and spaetzle in the soup bowl and then ladle some of the stock over it.

Top with some of the fried onions, parsley and chives.