Beef and Vegetable Broth

Ingredients

• •500 g beef (shank)
• •1 carrot
• •1 zucchini
• •1 potato
• •1 onion
• •Dill
• •Parsley
• •1 celeriac
• •75 g butter

Preparation

1. 1

   Roast the meat in a 180°C oven for 30 minutes.

2. 2

   Wash all the vegetables well.

3. 3

   Melt the butter in a pot and sauté the meat 25-30 minutes.

4. 4

   Add all the vegetables including dill and parsley and sauté.

5. 5

   Add water and boil until the meat is cooked and the vegetables fall apart. Strain the broth into a clean pot, blend the meat and vegetables and return them, then bring to one boil. Once smooth, turn off the heat.