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750g bone-in shin of beef

1 tablespoon rapeseed oil

6 medium onions, peeled and roughly chopped

2 sticks celery, chopped

1 beef stock cube

1.5听 litres water

1 large leek, split, washed and chopped

Handful parsley

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Heat the oil in a pan until smoking hot and add the shin. Seal on both sides and place in a soup pan.

Add the onions and celery and cook for 2 minutes.

Add the stock cube and water and bring to the boil.

Simmer for 2 hours - add a little water everynow and then or until the beef is fork tender. Add the leek and cook for a further 15 minutes.

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Soup Celery Dumplings

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100ml whole milk

Good pinch salt

Pinch nutmeg

50ml of soup liquid from above

50g butter

200g plain flour

Handful chopped soup celery leaves

2 eggs

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Simmer the milk, butter and soup liquid until the butter has melted. Remove from heat and beat in the soup celery and flour. Season with salt and nutmeg.

Cool and mix in the eggs.

Chill for 30 minutes.

Drop balls into the soup and cover.

Gently simmer for 5-10 minutes to cook the dumplings.

Serve the soup with loads of chopped parsley.

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