Veal shank soup with caraway

Ingredients

• 850 g veal shank
• 3 carrots
• 2 parsley roots
• 1/2 small celery root
• 4 large new potatoes
• 1 small onion (80 g)
• 2 large garlic cloves
• 8-10 peppercorns
• 1 teaspoon salt
• 20 g caraway
• 3000 ml water
• 500 ml water for the caraway tea
• 250 ml hot water
• 15 g parsley

Preparation

1. Pat the veal shank dry with paper towels, then put it on to boil in 3000 ml water over high heat. When foam rises to the surface, skim it off with a slotted spoon and discard it, then lower the heat and cover the pot halfway with a lid. Simmer for about 90 minutes, until it softens when pierced with a fork. 2. While the meat cooks, clean the carrots, celery root and parsley roots. Cut the carrots, celery root and parsley roots into sticks, and cut the potatoes into cubes just before they go into the soup. 3. Boil the caraway in 500 ml water for 10 minutes, then strain the tea well through a fine strainer and set it aside. 4. When the meat is cooked, take it out of the soup and let it cool slightly. Strain the broth through a fine sieve so it stays clear, then return it to the boil over high heat with the whole onion, the 2 garlic cloves, the peppercorns, and the carrots, parsley roots and celery root cut into sticks. Boil for 15 minutes, until nearly soft. 5. While the meat cools, remove the bones, fat and skin, then cut it into cubes. 6. When the vegetables are almost cooked, add the diced meat and diced potatoes to the soup over high heat. Let them boil for 15 minutes, until soft. 7. Remove the onion and garlic from the soup. Pour in the caraway tea and bring to a boil for 5 minutes. If needed, add up to 250 ml hot water, simmer a little longer and season with the 1 teaspoon salt, tasting until it is to your liking. 8. Turn off the heat, cover the pot and let the soup rest for 15 minutes. 9. Wash the parsley, pat it dry with a towel and chop it finely. Sprinkle fresh leaves over the soup in the bowl.