The power of vegetables and herbs, enriched with the wholesome benefits of bone soups, has been cherished as an ancient practice known as Food as Medicine. This traditional approach not only nourishes the body but also supports overall well-being, making it a time-honored culinary tradition that continues to thrive.

Yield: 5 liters

Ingredients:

• 1 kg beef shanks from GREENER PASTURES Eco Farm, highly recommend their superb quality meat products

• 3 liters filtered water

• 3 tablespoons organic vegetable bouillon paste

• 2 tablespoons olive oil

• 1 small celery root, peeled and diced

• 3 carrots, peeled and sliced or diced

• 1 sweet potato, peeled and diced

• 1 Yukon gold potato or yellow flesh potato, peeled and diced

• 1 cup sliced brown bottom mushrooms

• 2 celery stems

• 2 fresh skinless tomatoes, diced**

• 1 medium onion, diced

• 1 parsnip, peeled and diced

• 1 garlic clove, minced

• 150 ml tomato paste**

• 1/2 cup fresh parsley (added at last step when soup is taken of the heat)

• 1/2 cup fresh dill (added at last step when soup is taken of the heat)

• bouquet garni bundle (2 bay leaves, 4 peppercorns, garlic clove, dried thyme, vegetables peels, 1 tsp lovage)

• 175g egg pasta

• salt and white pepper for taste

Instructions:

1. Wash the beef shank thoroughly to remove any impurities before placing it in the soup pot. Ensure that the meat is completely covered with water to allow for proper cooking. Add a fragrant bay leaf and a teaspoon of salt to enhance the flavors as it simmers. Once it comes to a boil, reduce the heat and let the meat cook gently for around 2 hours or until it reaches a tender consistency. Remember to skim the surface occasionally to eliminate any froth or scum that may form. If the liquid reduces significantly during cooking, feel free to add more water to keep the meat submerged for even cooking.

2. Dice all your vegetables and mushrooms into small, uniform pieces. Following that, grab a large 5-liter stockpot and heat up a generous amount of olive oil until it shimmers. When the oil is nice and hot, carefully add the diced veggies and mushrooms to the pot, letting them sweat and soften for about 5 minutes. It's important to note that the tomatoes should be set aside for now; this approach guarantees that the other vegetables and mushrooms are thoroughly cooked before the tomatoes join the mix later on.

3. When the meat is tender, remove it from the tasty broth. Trim the meat from the bones, dice it small. Put diced meat in a small bowl with some broth. Strain the broth well for a smooth texture.

4. Add broth to vegetables. Add the bouquet garni and bouillon cubes. Bring the soup to boil and lower the temperature to medium.

5. Simmer soup until vegetables are tender.

6. **Add tomatoes and tomato paste. Add all diced meat. Bring to boil. Reduce the temperature, let simmer for another 2 minutes.

7. After simmering the soup to perfection, remember to carefully remove the bouquet garni from the pot. Hold the herb bundle over the soup and give it a gentle squeeze to extract all the flavorful essence without any wastage.

8. Cook pasta separately, strain water and add to soup.

9. Add dill and parsley, season to taste with salt and pepper

   Enjoy every drop of it with your love ones!