Zutaten
- Meat from the shank, lamb or beef1 piece
- Wheat or rice, soaked in warm water for 30 minutes0.5 cup
Zitrone1 piece- Large onion1 piece
Salz0
Pfeffer0
Lorbeerblätter0
Paprika0
Gemischte Gewürze0
Karotte1 piece- Clove of garlic1 clove
- Olive oil as needed0
Schritte
- 1
Sprinkle salt and pepper on the shanks; heat a little olive oil in the pot and fry the shanks until browned on all sides.
5 MinBenötigte Werkzeuge:
Topf - 2
Place a peeled onion studded with cloves in the pot along with the bay leaf, mixed spices, carrot, garlic, and 6 cups of water.
5 Min - 3
Bring the mixture to a boil and skim the surface several times, and cook the shanks on low heat for an hour or more until the meat falls off the bone.
60 Min - 4
Remove the shanks and set aside. Then, strain the soup and place it in the refrigerator.
5 Min - 5
After two hours, skim the fat that has collected on the surface of the broth.
2 Min - 6
Return the broth to the pot and bring to a gentle boil; add the wheat to the broth and cook for 30 minutes or more until the wheat is tender and chewy.
30 Min - 7
Return the pieces of shank to the pot, sprinkle with chopped parsley, and serve the dish with lemon wedges as desired.
5 Min
Nährwertangaben
Zitronepro 100gSalzpro 100gPfefferpro 100gLorbeerblätterpro 100gPaprikapro 100gGemischte Gewürzepro 100gKarottepro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.