Place cubes of flanken, carrots, onions, and marrow bones (if using) in a large pot. Cover with water. Bring to a boil. Skim. 

Simmer until meat is cooked and vegetables are tender. 

While items are cooking, mix kneidlach batter and place in fridge.

Remove most of water from pot (save it as you will need it again later). Add 1-3 cups honey. Season with pepper per your taste and add a few splashes of lemon juice. Mix and place all items into a large roaster.

Form kneidlach, slice kishka and distribute both items around the roaster. If it looks dry add some of the reserved cooking liquid. 

Bake uncovered at 350° for 1-2 hours, basting kneidlach and kishka so they don’t dry out too much. Add reserved liquid if needed, otherwise you’ve got a nice beef stock to freeze and use later.

Tip: This is the kind of dish that tastes best when frozen and reheated.