1 1/2 kg of Lean Beef Shank
4 beef knuckle bones with marrow
6 chicken necks, cleaned and skinless
4 leeks
1 large onion, stuck with 2 cloves
1 stalk of celery with leaves
3 stalks of parsley
5 liters of water
1 tablespoon of salt
1 1/2 kg of Lean Beef Shank
4 beef knuckle bones with marrow
6 chicken necks, cleaned and skinless
4 leeks
1 large onion, stuck with 2 cloves
1 stalk of celery with leaves
3 stalks of parsley
5 liters of water
1 tablespoon of salt
Combine all ingredients, except for the salt, in a large pot
Bring to a boil and let it simmer
Remove any foam that appears on the surface
Cover the pot and cook over low heat for 1 hour
Add the salt and continue cooking for an additional 3 hours
Let the liquid cool, then refrigerate it
Remove any fat that has formed on the surface
Strain the broth to serve.