Rich and Nourishing Beef Broth with Garden Vegetables

Heat a small amount of vegetable oil in a large pot over medium-high heat.

Sear the beef shank on all sides until browned, then remove and set aside.

Roughly chop the onion, garlic, parsley root, carrots, celery root, celery sticks, leek, parsnip, and turmeric root.

Add the chopped vegetables to the pot and sauté briefly until aromatic.

Return the seared beef to the pot.

Pour in enough water to cover the ingredients by about 2 inches.

Add the salt, allspice, bay leaves, and turnip greens.

Bring to a boil, then reduce heat to low and simmer gently for 3–4 hours, skimming any foam from the surface occasionally.

Once the beef is tender and the broth rich, strain the broth through a fine sieve, discarding solids or saving the meat for other dishes.

Taste and adjust seasoning if necessary before serving.

Serving and storage tips: