Meat Tortellini in Golden Beef and Chicken Broth

What you need

• 500 g (1 lb) beef shank, cut into 2-3 pieces
• 500 g (1 lb) bone-in chicken thighs
• 1 onion, halved, skin left on
• 1 carrot, halved
• 1 stalk celery
• 4 sprigs parsley
• 1 bay leaf
• salt, to taste
• 250 g (9 oz) fresh meat-filled tortellini
• 40 g (1 1/2 oz) Parmigiano Reggiano, finely grated

Method

Restated from the original video

1. 1

   Put the beef shank and chicken in a large pot and cover with 2.5 l (2 1/2 qt) of cold water.

2. 2

   Bring to a boil over medium-high heat, skimming off the grey foam as it rises.

3. 3

   Add the onion, carrot, celery, 3 sprigs of parsley and the bay leaf. Lower the heat until the surface barely trembles.

4. 4

   Simmer uncovered for 2 hours, skimming now and then. The chicken is done once it reaches 74 °C (165 °F) inside, long before the end, and the beef should be fork-tender.

5. 5

   Lift out the meat and vegetables with a slotted spoon and keep the meat for another meal. Strain the broth through a fine sieve into a clean pot.

6. 6

   Let the broth stand for 10 min, then spoon the fat off the surface.

7. 7

   Bring the broth to a gentle boil and season with salt, tasting as you go. It should taste clearly seasoned.

8. 8

   Add the tortellini and cook until they float and are tender, 3-5 min.

9. 9

   Strip the leaves from the last sprig of parsley and chop them.

10. 10

    Ladle the tortellini and broth into warm bowls and top with the Parmigiano and parsley.

Imported from tamingofthespoon.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.