Beef shank soup with vegetables

Ingredients

• 500 g beef shank with bone
• 3000 ml water
• 4 medium carrots (400 g)
• 4 medium parsley roots (400 g)
• 1 small kohlrabi (200 g)
• 1 large slice celeriac (200 g)
• 1 medium onion (150 g)
• 1 garlic clove
• 1 red bell pepper
• 1 yellow bell pepper
• 15 g fresh celery leaves
• 1 small slice white cabbage (100 g)
• 1/2 teaspoon whole peppercorns
• 1 teaspoon salt
• 250 ml cold water
• 15 g fresh parsley

Preparation

1. Pat the shank dry with paper towels. Put it in a large pot with 3000 ml cold water and bring to a boil, then simmer uncovered for 60 minutes, until the meat starts to soften. 2. Meanwhile, wash the vegetables well. Cut the carrots and parsley roots in half lengthwise; cut the kohlrabi and celeriac into two pieces each. Score the onion and garlic lightly, leave the peppers whole and the cabbage as a slice, and keep the fresh celery leaves whole. 3. Add the vegetables and peppercorns to the pot. Simmer everything uncovered for another 45 minutes, until the meat and vegetables are tender and the liquid has reduced by about 50-60%. 4. Shortly before you turn off the heat, add 1 teaspoon salt or to taste. Turn off the heat and pour 250 ml cold water over the soup. 5. Cover the pot and leave it undisturbed for 15 minutes. Carefully strain the broth through a sieve, then put the meat and vegetables in a separate bowl.