Pre-heat the oven to 375 degrees F. Line a baking sheet with parchment paper or butter a non-stick baking sheet and set aside.

In a large bowl, combine the cold flour, baking powder, salt and pepper. Using your hands, work the frozen grated butter into the flour mixture until it looks like coarse cornmeal. Add the cold buttermilk and mix until just combined. Put the dough on a lightly floured work surface and knead until it is smooth (this should take about 2 minutes).

Using a rolling pin, roll the dough out until it is about 1/2 inch thick. Cut out the dumplings using a 1/2 inch circle cutter or use a knife and cut into squares. Line the dumplings onto your prepared baking sheet. They should be touching like you would do for biscuits. Bake the dumplings for for 8-10 minutes until they start to firm up. They shouldn't have any color on them. Pull the dumplings apart and let them rest at room temperature uncovered for up to 3 hours.

Remove the shanks from the pot and set aside. Strain the pot and reserve the cooking liquid and discard the solids. Wash the pot and set it over medium-high heat. Add the butter, once it is melted add the remaining vegetables and cook for 10 minutes while stirring frequently.

Reduce the heat to medium and add the all purpose flour. Stir until until there are no lumps in the flour. While frequently stirring, cook the roux until it is a light golden color (about 8-10 minutes).

Slowly stir in the strained broth broth. Bring this to a simmer and cook at a simmer until it has thickened. About 25 minutes.

While the broth is simmering, remove the meat from the shanks and shred thinly. If you like tendons, chop those up and mix in the with meat.

Add the soy sauce, hot sauce and season with salt and pepper to taste.

Add the dumplings to the stew and simmer for about 5 minutes or until cooked through.