Place beef shanks in a large stockpot, and cover with cold water aprox 3l. Bring to a boil over high; reduce heat to medium-low, and simmer 5 minutes. Skim and discard any scum and fat that come to surface. For vegetarians/vegans simply skip this step. Continue to boil for another 40-50min, in the main time:
Clean and chop all vegetables. Grate the turmeric and the ginger.
Heat a large saucepan(4-5 l capacity) over slow-medium heat and add the oil.
First add the leak and onion to the pan and cook, stirring, for 3 minutes or until they soften.
Then add all the other chopped vegetables and soften them slightly for 3-4 min.
Add the tomato can simmer for another 2min.
Add the cooked beef shank with the clear liquid (might need to add more water).
Increase the heat to medium-high and boil until all the vegetables are soft (approx. 20-30min).
Add turmeric and ginger.
For vegetarians: add the mushrooms 5 min before everything else is ready.
Shred the meat of the bone to serve (can take the bone out).
Taste and season with salt and pepper. Garnish with gremolata.
Roast your bones first. You can use any type of meat/bones and if you have time, roasting bones caramelizes their proteins and releases some fat. And that means a richer and more robust flavor for you.
Use wine for a touch of acidity. An acidic ingredient like wine helps to balance the flavors in bone broth, and gives better flavor.
Spoon off any foam or scum that rises to the top, while it’s mostly made of protein and is fine to eat, it can make your broth cloudy and muddy the flavor.