Ingredients:

  • 2 pounds beef shank, bone-in, cut into chunks
  • 1 pound beef trimmings or ground beef
  • 6 cups cold water
  • 1 large onion, roughly chopped
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 3 garlic cloves, crushed
  • 1 bouquet garni (1 bay leaf, 4 sprigs of fresh thyme, 2 sprigs of parsley tied together)
  • Salt, to taste
  • Freshly cracked black pepper, to taste
  • 2 large egg whites
  • 1/2 cup finely grated carrot
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped onion
  • 1 tablespoon lemon juice

Instructions:

  1. Combine beef shank, trimmings, and water in a stockpot. Add onion, carrots, celery, and garlic. Bring to a boil, skimming off any scum that rises to the surface.
  2. Reduce heat and add bouquet garni. Simmer uncovered for 2 to 3 hours, or until the beef is tender and flavor is concentrated.
  3. Pour the broth through a fine mesh sieve into a large bowl, discarding solids.
  4. In a separate bowl, whisk together egg whites, grated vegetables, and lemon juice. Mix the clarified mixture into the cooled broth.
  5. Slowly reheat the broth over low heat, stirring gently. Once the mixture begins to form a raft, stop stirring and let it simmer for 10-15 minutes. Carefully strain through a fine mesh sieve lined with cheesecloth to remove solids.
  6. Adjust seasoning with salt and pepper as needed. Serve hot in warmed bowls.