Shank soup with lentils

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.