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Slowly simmered beef and vegetable broth is the foundation of countless Italian dishes. This protein-rich mediterranean staple is ideal for intermittent fasting, bariatric meals, and family cooking.
Place the beef shank in a large stockpot and add 3 quarts of cold water to cover. Bring gently to a boil over medium heat, skimming off any rising foam for the clearest broth.
Once boiling, reduce the heat to low and add carrot, celery, onion (peeled and halved), tomato, black peppercorns, and parsley.
Simmer gently, uncovered, for at least 3 hours, keeping the heat steady and water barely bubbling. Occasionally skim the surface to remove fat and impurities.
After 3 hours, season with salt and continue simmering for 1 more hour for deeply developed flavor.
Strain the broth through a fine sieve, discarding the vegetables and bones. Taste and adjust salt as desired. Serve hot, or let cool and refrigerate for later use.
