Baked Beef Vegetable Soup

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. Serves 6.