3 ounces shiitake mushrooms
Handful of dried Porcini mushrooms
3 ½ cups boiling water
2 large (1 ½ lb each) beef shanks with bone (about 3 pounds total)
• Sea salt
1 ½ tablespoons, plus ¼ teaspoon, cracked black peppercorns, divided use (smash until coarse, or pulse in spice grinder)
1 tablespoon, heaping, flour
3 tablespoons olive oil, divided use
2 tablespoons butter
1 onion, chopped
3 cloves garlic, pressed through garlic press
1 cup beef stock, hot
¼ cup semi-skimmed milk
¼ cup low fat sour cream
2 tablespoons flat-leaf parsley, chopped, divided use
12 ounces egg noodles, cooked and drained, and held warm