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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Beef
Place the beef shank in a large pot and cover it with water. Bring to a boil, then reduce the heat and simmer for about 10 minutes. Skim off any foam that rises to the surface.
- 2
Add Vegetables and Spices
Add the whole onion, garlic cloves, carrot, bay leaves, black peppercorns, and salt to the pot. Continue to simmer for 1.5 to 2 hours, or until the beef is tender.
- 3
Shred the Beef
Once the beef is tender, remove it from the pot and shred it into bite-sized pieces. Discard the bones and any tough bits.
- 4
Strain the Broth
Strain the broth through a fine sieve to remove the vegetables and spices. Return the clear broth to the pot.
- 5
Combine Everything
Add the shredded beef back into the broth. Stir in lemon juice and adjust the seasoning with salt if necessary.
- 6
Serve
Ladle the soup into bowls and garnish with fresh parsley before serving.
