Combine all of the ingredients except the noodles, cilantro, and sliced scallion in a stock pot. Bring the liquid to a simmer. Add the shanks to the pot and continue simmering for 2.5 to 3 hours, or until meat is tender.
In a separate pot, boil water and cook the noodles according to the package directions. Remove the noodles and reserve the cooking liquid. While the water keeps boiling, submerge the Chinese greens. Let cook for 2 minutes and then remove from the pot.
In a soup bowl, place a portion of noodles. Add the beef and ladle in the soup. Add in some of the greens. Top with scallions and cilantro.