Summary

Ingredients

• 1 kg beef shank (s)
• 3 marrow bones
• 1 small bunch parsley
• 3 carrot (s)
• 1 small Piece (s) celeriac
• 1 leek
• 2 large onions
• 200 ml sparkling mineral water
• 500g flour
• 5 large egg (s)
• salt and pepper
• 3 bay leaves
• 1 kg potato (s)
• nutmeg
• Peppercorns
• butter
• Parsley for sprinkling

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Instructions

1. Four of us ate this amount, but we are 4 good male eaters and there was still a little left over. Therefore, the recipe is given for 5 servings.
2. For the broth, clean the beef leg slices under clear water and place in a large saucepan together with 3 - 4 also washed marrow bones (if available, if not, without). Fill the pot with 3-4 liters of water and add a large, cleaned but unpeeled onion to the water (Grandma`s tip for a clear broth). Bring the water to a boil and simmer on medium heat. At the beginning, remove the foam with a slotted spoon until the broth stays clear. Now add the carrots, celery, leek and parsley (it is best to buy everything as a bunch of soup greens, clean and cut into thumb-sized pieces) and add the soup with a good pinch of salt, 2-3 bay leaves and a teaspoon of black peppercorns for about 2 hours Simmer until the meat on the leg slices is tender.
3. While the broth is simmering, potatoes, spaetzle and sweaty onions can be prepared. Neither spaetzle nor potatoes are cooked in the broth, but prepared separately.
4. For the spaetzle, mix the flour with eggs and 150 - 200 ml of soda to a dough and add a pinch of salt. Stir gently and vigorously so that air gets into the dough. He has the right consistency when he pulls strings on the wooden spoon that do not tear off immediately. Let the dough stand for a few minutes and then process it depending on the spaetzle tool you have. I used a spaetzle press, with which you then get lazy women spaetzle, in my opinion that is the easiest and the least messy. Put the spaetzle dough in the press and press evenly into boiling salted water. When the spaetzle float up, skim it off and rinse with clean water.
5. Peel the potatoes and cut into bite-sized pieces. Cook for about 20 minutes until cooked, then drain.
6. Cut a large onion into small pieces and sauté in butter until light brown.
7. If the meat is soft, remove the leg slices from the broth and let them cool a little on a plate. Then remove the meat from the bone (it should almost come off the bone by now) and cut into bite-sized pieces. Strain the broth. The soup vegetables end up in the bin with me. As a variant, you could certainly leave the carrot pieces in the stew. However, I only know the recipe without it, so I didn`t use the soup vegetables any more. The bone marrow can be strained into the broth if it is not fat enough. Then put the now clear broth back into the pot and season with salt, nutmeg and pepper. Add the potatoes, spaetzle, meat and onions to the finished stock and bring to the boil again.
8. Spread on deep serving plates and serve sprinkled with freshly chopped parsley.