This is a traditional Welsh stew called cawl. The quantities used here are based on my own requirements for two to three days, as this soup is one that improves on subsequent re-heating. Serve with lightly buttered bread and a good mature Cheddar cheese
8 cups (2 litres) water
375g beef shank
2 large onions, chopped
2 large carrots, sliced
1 turnip, diced
salt and pepper to taste
4 potatoes, peeled and quartered
2 leeks, sliced
1 small head cabbage, sliced
2 tablespoons chopped fresh parsley
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Bring water to boil in a large pot. Place beef shank in and simmer 1 1/2 hours. Let cool overnight. Lift meat out, trim off gristle and cut meat into medium sized pieces; set aside. Skim fat from surface of stock or strain through a fine sieve.
Return stock to heat and bring to a boil. Add onions, carrots and turnip. Season with salt and pepper. Simmer for 1 hour. Add potatoes and simmer until tender, 15 to 20 minutes. Stir in the leeks, cabbage, parsley and reserved meat. Simmer 10 minutes, or until cabbage is tender.