A beautiful savoury beef broth full of natural collagens with fluffy cream of wheat dumplings. A traditional Austrian soup often served as a first course.
Preheat oven to 450°. Spread bones, veal shank, onion and carrot in a roasting pan. Transfer to the oven and roast until dark brown in places, about one hour.
Make bouquet garni: wrap herbs, Bay leaf and peppercorns in a cheesecloth and tie with kitchen twine.
Transfer the roasted bones and veggies into a large stockpot. Add approximately two cups of water to the roasting pan, scraping up browned bits from the bottom. If you roasting pan is stovetop-safe, heating it on the stove may help loosen more bits. Add to stockpot with celery pieces. Top pot with water until bones are covered, and bring to a boil. Add salt.
Froth will develop at the top of the stock, especially during the first hour. Skim and discard the foam. Simmer gently uncovered for five to seven hours. Remove large bones and pieces from the pot and discard. Strain the broth through a fine sieve. Cool and refrigerate overnight to allow the fat to solidify at the top, remove. Transfer to storage containers and freeze/use as needed.
Heat beef broth and water, add bouillon and taste and adjust seasoning as required. Bring to a gentle simmer.
In a small to medium bowl beat egg. Add butter and salt, and combine well with a fork. Add cream of wheat and mix well with a fork, pressing to combine ingredients. Allow to rest for ten minutes.
Using a very small teaspoon, take 1/2 tsp of batter and use a second spoon to shape it into an oval dumpling, pressing together. Drop into the broth. Continue with the rest of the batter. If your spoons get sticky, drop into the broth between shaping.
Keeping the broth at a light simmer, cook the dumplings until they float to the top, about ten minutes. Check to see if they are done: cut one if half and see if the centre is consistent. Taste—if the middle is hard, cook for an additional five minutes or so. Serve topped with finely chopped fresh chives.