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Veal Shank and Vegetable Broth

30/4/2012

 

Veal Shank and Vegetable Broth

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Veal Shank and Vegetable Broth, known as 'Nanna Soup' by my children
This weekend's snippet is a rustic, nourishing broth that my mother and father cooked for us kids, sometimes with a whole chicken and the giblets, instead of veal shanks. Their own parents, my grandparents on both sides, most probably cooked it for their children too. And their parents before them most likely taught the recipe to them. My son and daughter, and my sister's three children (and their children), and our partners, all refer to it as 'Nanna Soup'. Comfort food at its simplest.
Nanna Soup is a light, sweet broth that relies on the full flavour of garden or market-fresh vegetables and slices of tender veal shank. The finest part of the shank, those rich little gems of veal marrow are divine with crusty bread. 

Use a whole chicken, or wings if you prefer chicken soup (for the soul, as it were). Turkey wings are also surprisingly flavoursome. One of my aunts in Budapest introduced me to using those. However, I do prefer to use veal when it is available from my butcher.

VEAL SHANK AND VEGETABLE BROTH 
1 or 2 veal shanks (osso bucco)
water
12 peppercorns
1 tablespoon salt
1 onion, peeled, left whole
1 clove garlic, peeled, left whole
4 medium-large carrots, peeled
1 small parsnip, peeled
1 small swedes, peeled 
2 sticks celery, whole
1 sprig parsley
1 bay leaf
egg noodles and crusty bread, to serve

Fill a large saucepan or Dutch oven with water. Add the meat and bring to the boil.  (For a clearer soup, discard the initial frothy stock, re-fill the saucepan and slowly bring to the boil again). Or, skim off and discard the impurities as the soup gently cooks.

Peel the vegetables, but leave them whole. To peel the onions, use a sharp paring knife and peel away only the outside papery skin, this will leave the onion intact. Add the peppercorns, salt and vegetables to the pot. Bring to a gentle boil and simmer over a low heat, covered, over a low heat for about 2-3 hours. Serve steaming hot with cooked vermicelli style egg noodles and crusty bread. Serves 6.



Nanna Soup has extra meaning, given that my mother is no longer with us. Perhaps, if I am blessed, one day my own grandchildren (to come) will enjoy Nanna Soup. All in good time.

Do you have a favourite family recipe that has a nickname? And what's your favourite comfort food?
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This nourishing soup relies on the full flavour of garden or market-fresh vegetables. The celery, parsley and bay leaves here are from my kitchen garden.
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Choose lean veal shank, cut osso bucco style. Veal gives a sweeter flavour than beef.
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Peel the carrots, swedes and parsnips, but leave them whole
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The peelings go straight into the compost. The worms love it and so does my kitchen garden.
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To peel the onion, use a sharp paring knife and remove only the papery skin
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The onion stays intact
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Add the vegetables and peppercorns to the pot
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Gently bring to the boil. The impurities will rise to the top.
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Skim and discard (there is no pretty way to depict this, I'm afraid)
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Bring to a gentle boil and simmer over a low heat, covered, over a low heat for about 2-3 hours.
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The rich little gems of veal marrow are divine with crusty bread!
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Christina @ The Hungry Australian link
28/4/2012 07:18:25 pm

I love soups like this when the weather turns colder. Mmmmm...

Lizzy
28/4/2012 07:33:37 pm

Me too, Christina! And I know how you love the little marrows! ; )

Jane @ Shady Baker link
28/4/2012 07:50:50 pm

Perfect, comforting recipe for this cooler weather Lizzy! Love your clear photos as always, yum! I have so many favourite cold weather comfort foods...soups, stews and self saucing puddings are right at the top. Happy Sunday evening to you x

Lizzy
28/4/2012 07:52:50 pm

Jane, thank you. I can't wait to read your favourite cool weather dishes. Yum! Happy Sunday evening to you too. Your visit made my evening, my friend! xo

Katherine Martinelli link
29/4/2012 09:07:41 am

The veal shank in this must make it so flavorful! Delicious.

Lizzy
29/4/2012 10:44:54 pm

It does, Katherine! It really does. Thank you.

InTolerant Chef
29/4/2012 10:17:28 am

Lovely recipe indeed! Lovely, light and it would be full of flavour. My families favourite comfort food is my chicken and corn soup.
Turkey wings are quite good for soups too, and I use them to make a great stock jelly, very tasty indeed.

Lizzy
29/4/2012 10:49:32 pm

Oh I love chicken and corn soup. Yummy! Your stock jelly sounds really interesting!

Anna @ The Littlest Anchovy link
29/4/2012 02:28:37 pm

My family has a "Nana Stew"! Basically it was any leftover meat from a roast, with vegies and saltanas...turned into a stew...sometimes a curry. My Nana was a frugal lass and never wasted a thing. Love the look of this hearty winter dish Lizzy!

Lizzy
29/4/2012 10:46:36 pm

Hi Anna, oh wow! That sounds interesting and good on your Nana... frugal is good, especially when it comes to no waste! Thanks for your kind words xo

Misky link
29/4/2012 08:33:44 pm

The photos are making me hungry! I do have a salad dressing that's named after a great aunt, but we don't make it anymore because it's so heavy on sugar. It's a type of Russian dressing that we very popular in the 50s.

Lizzy
29/4/2012 10:47:05 pm

Misky, that sounds amazing... please do tell me more.

Celia link
1/5/2012 08:58:39 am

Beautiful Lizzy! I grew up on something similar to this, although my Chinese mother would use potatoes rather than noodles, and she would cook the whole thing for hours in a slow cooker. Thanks for the lovely memories! :)

Lizzy
1/5/2012 10:33:21 pm

Hi Celia, thanks so much! Isn't it amazing, such a simple broth, so delicious and close to the heart! xo

Lorraine @ Not Quite Nigella link
2/5/2012 10:41:08 pm

Lizzy you've got the perfect recipe for today's chill!

Lizzy
2/5/2012 11:56:19 pm

Indeed... it is going to be zero overnight here... I need some to warm me up right now!!

Mrs_Mulberry link
4/5/2012 09:12:08 pm

Oh Lizzy, what a delicious soup filled with memories. Perfect for a chilly Canberra day I'm sure. I can't wait for the temps to drop a bit more in Sydney so I can try it out. Mr K absolutely adores cooking and eating osso bucco - he will be thrilled to try out this recipe!!

Lizzy
4/5/2012 09:26:04 pm

Mrs M, I hope Mr K does enjoy this very simple, rustic broth! Who will get the marrow, I wonder? xox

Lauren
1/7/2012 02:05:54 pm

Yum my fave soup EVER :)

Lizzy
3/7/2012 04:06:31 pm

And you make a delicious one too, darling! Love Mum xoxoxox

Krista link
10/9/2013 10:17:42 pm

This looks so nourishing and comforting, Liz. I really hope it works its healing magic in your poor body. XO


Comments are closed.

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    Üdvözölöm
    Photo of Liz Posmyk, Food Writer, Cook and Traveller

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