Veal Shank and Vegetable Broth

Veal Shank and Vegetable Broth

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.

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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?

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.

Choose lean veal shank, cut osso bucco style. Veal gives a sweeter flavour than beef.

Peel the carrots, swedes and parsnips, but leave them whole

The peelings go straight into the compost. The worms love it and so does my kitchen garden.

To peel the onion, use a sharp paring knife and remove only the papery skin

The onion stays intact

Add the vegetables and peppercorns to the pot

Gently bring to the boil. The impurities will rise to the top.

Skim and discard (there is no pretty way to depict this, I'm afraid)

Bring to a gentle boil and simmer over a low heat, covered, over a low heat for about 2-3 hours.

The rich little gems of veal marrow are divine with crusty bread!