One pound
of shank cross — cut was quite enough with plenty
of vegetables (3 carrots, 1 parsley root, 1/2 celery root, 1 kohlrabi, 1 onion (halved), few
kale leaves, 1 tsp tomato pure, salt and black pepper to taste) slowly and gently boiling in 12 cups
of water for 3 hours made a
beautiful «bouillon «easily turned into healing, comforting, boosting soup once strained and combined with favourite noodles.