Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Beef shank |
| 2 pounds | Veal shank |
| 1 | Bay leaf |
| 1 tablespoon | Chopped parsley |
| Salt and pepper | |
| 1 quart | Chicken stock |
| 2 tablespoons | Butter or butter substitute |
| 3 quarts | Cold water |
| 1 | Clove |
| ¼ cup | Diced carrot |
| ¼ cup | Diced celery |
| 2 tablespoons | Minced onion |
Cut meat from beef shank. Crush bone. Combine veal, beef, and crushed bone. Add water, bay leaf, 2 teaspoons salt, and clove.
Cover. Simmer 2½ to 3 hours. Skim frequently. Add chicken stock.
Add vegetables which have been browned in butter. Season to taste.
Cover and simmer 2 hours. Strain. Clear. Heat to boiling. Serve at once or store in refrigerator until needed.
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