4 lb Short ribs of beef
1    Onion skin on studded with
-2 cloves
3 cl Garlic peeled and
-lightly crushed
4    Whole black peppercorns
4 c  Beef broth
3 sm Leeks roots trimmed and 1
-inch of green left on cut
-into 1/4 x 2 inch julienne
-strips well washed
3    Carrots cut into 1/4 x 2
-inch julienne strips
3    Celery ribs cut into
-1/4 x 2 inch julienne
-strips
8    White mushroom caps cut
-into thin slices
2 c  Shaped pasta cooked until
-just tender
Salt and fresh ground black
-pepper to taste
2 tb Chopped dill
2 tb Parsley

Preheat oven to 350 degrees. Place beef, onion,
garlic,
peppercorns and broth in an oven-proof casserole.
Add water to
cover by 1 1/2 inches. Bring to a boil. Cover and
bake in the
oven about 2 hours, until beef is very tender.
Remove meat and
cool. Shred from bones, discarding any fat and the
bones.
COver. Pour broth through a fine mesh strainer into
a gravy
separator or bowl. Allow to cool. Pour or skim off
fat and
return defatted broth to the casserole. Add leeks,
carrots and
celery to casserole. Bring to a boil; reduce heat
and simmer,
covered, 3 minutes. Add shredded beef to broth with
mushrooms,
pasta, salt and pepper. Bake, covered, for 5
minutes. Remove
from oven and stir in dill and parsley. Serve
immediately in
deep soup bowls.