To a large stock pot add the beef, bones, 3/4 tbsp salt and 4 quarts of water. Bring to a boil and reduce heat to a strong simmer and skim off the foam.
Cook until the broth has about 1/2 the initial volume and the meat is tender and flakes apart, about 3 hours. Using a strainer spoon, remove the beef from the broth and shred it once it is cool enough to handle. Drizzle with a little broth to keep it moist, cover and set aside.
In a large bowl, mix the flour and 1 cup of the broth to form a shaggy dough. Knead until the dough is smooth and elastic, about 10 minutes, adding a bit more water or flour to get a good consistency. Cover with plastic wrap and set aside for 15 minutes.
Add the carrots, potatoes, and additional salt if needed. If they are not fully covered add enough water to cover by 1/2 inch. Bring to a boil and then simmer for 25 minutes until tender.
While the vegetables are cooking, make the dumplings. I found it best to watch a video online for the shaping of these, but here are the instructions too. Quarter the ball of dough and then halve each quarter to get 8. Roll each piece into a 1/2 inch thick rope. Cut each rope into 1 inch pieces.
Using your three middle fingers, press one of the pieces and drag the pasta towards you to make sort of shell shape. Place on a lightly floured baking sheet. Finish all the pieces.
Add the beef back in, bring to a boil and then transfer meat and vegetables to a bowl and cover with foil. In a small bowl, use a fork to mash 1 quarter of a medium potato or one of the small potatoes. Add the garlic and 1 1/2 cups of the hot broth. Season with salt. Set aside.
Bring broth to boil and add the dumplings, stirring so they don't stick. Cook for about 8-10 minutes until tender. Arrange the beef, vegetables and bowl of sauce on a large platter. Drain the dumplings and add to the platter and pour a little broth over everything , just to moisten, it shouldn't be a soup.
Serve with extra broth along side for moistening further while eating. Enjoy!