Shank soup with lentils
Ingredients
Servings 8- 1 medium sized pork knuckle
- 250 g brown lentils
- 2 medium potatoes
- 2 large onions and 1 small
- 1 medium carrot
- 1 medium parsley root
- ghee
- 1 tsp peppercorns
- 2 buds of cloves
- 1 bay leaf
- salt
- parsley leaves for serving
- white pepper
Cooking
Step 1
Cut the shank in 3-4 places to the bone. Put in a large saucepan, pour 2.5-3 liters of cold drinking water. Bring to a boil, remove the foam, if any.
Step 2
Simultaneously cut in half lengthwise 1 small onion, parsley root and carrot. Toast cut-side down in a dry frying pan until browned.
Step 3
When you have collected all the foam from the broth, put onion, parsley, carrots, peppercorns, cloves, bay leaves and a pinch of salt to the knuckle. Reduce heat to low and simmer for 2.5 hours.
Step 4
For these 2.5 hours, fill the lentils with water at room temperature. Then recline on a sieve, rinse and add to the knuckle. Boil 30 min.
Step 5
Peel and cut into small pieces 2 large onions and potatoes. Sauté the onion in the melted butter in a skillet until golden, 5 minutes. Remove the shank from the soup and put the onions and potatoes in it. Simmer until potatoes are tender, about 15 minutes.
Step 6
Cut the meat from the shank into large pieces and put in the soup. Season with salt and pepper. Serve very hot, sprinkled with chopped parsley.