9 Marrow bones salted and peppered and roasted in oven at 230 C for 25 minutes.
Set aside.
In a large saucepan add 1 1/2 liters water, boil up 2 pieces beef shin bone in,
Add in 4 whole carrots
3 large potatoes whole
3 turnips whole
2 – 3 whole parsnips
5 sticks of chopped celery
4 leeks washed and chopped
3 medium tomatoes grated
1 tbsp brown vinegar
1/4 tsp mixed spice
pinch of ground cloves
4 bay leaves
5 chopped spring onions
bunch of chopped parsley
2 beef or vegetable stock cubes.
Salt and black pepper to season.
Once soup comes to boil turn on low heat and simmer on low heat for 1 hour.
After 3/4 hour add the marrow bones to soup and finish cooking.
Remove all veg and mash with a fork leaving a few whole carrot slices then add back to soup.
If you prefer you can blend the soup in a blender.
Break up pieces of shin meat.
Garnish with green tips of spring onion or chopped parsley.
Serve with crispy rolls.
Prepared, tried and tested: Gail Haselsteiner
