Veal Shank Soup - delicious savory dish and medicine

Ingredients:

1 Veal shank (about 2-3 lbs)

3 - 4 l of water

2 - 3 carrots (chopped)

Celery root - small piece 

1 parsley root  (chopped) if available

1 fennel bulb (chopped)

2 small onions (chopped)

3/4 cup habermus (spelt groats)

2 - 3 bay leaves

3 - 4 cloves

1/2 tsp bertram

1/2 tsp galangal

1/2 tsp hyssop

1/3 tsp nutmeg

Salt to taste

Instructions: 

1. Set two pots of water on the stovetop and bring both to a boil.
2. In one pot, add enough water to fully cover the veal shank. Once it reaches a boil, add the veal shank and cook for 2-3 minutes. This step helps clear the meat and removes any foam that forms on the surface.
3. After clearing, transfer the veal shank to the second pot with the 3 - 4 litres of water (where the water should also be boiling). Reduce the heat to low, add a bay leaf, and cover the pot. Let the meat simmer gently for about 2 - 3  hours.
4. After 2 -3 hours, add the vegetables, habermus (spelt groats), herbs, and spices to the pot with the veal shank. Continue to cook for an additional 30 minutes, until the vegetables are tender.
5. When the vegetables are soft, the soup is ready to serve.

Serving options:

• Serve the soup hot for a comforting, warming meal.
• Alternatively, let the broth cool, allowing it to set into a jelly. The jellied broth can be spread on a slice of spelt bread for a hearty, nutritious snack.