• In a large bowl, soak bones in cold water for at least an hour.
• Add 6 garlic to the crockpot.
  
• Rinse the bones and place them in the crockpot with water filling above the bones, add the salt and close the lid.
  
• After 12 hours of cooking, the broth will turn thick and white. I taste it at this point to see if it needs more salt. If it does cook for another hour.
  
• Remove the bones and pieces of meat from the crockpot. Using a fine mesh strainer, remove the broth into another medium pot.
  
• Let it cool and begin the process of skimming fat from the top. I let mine cool overnight in the refrigerator and skim the fat after it hardens. Then I warm it in the pot when I am ready to eat the next day.
  
• Hand-shred the shank into chunks .
  

Toppings

• Chop scallions for garnish, pour the broth into a bowl then top with shredded meat and scallions. Add salt and pepper to taste. Serve with cooked rice.