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.