1️⃣ Sear the Meat

• In a large pot, heat 1 tbsp butter or oil over medium heat.
• Add the beef shank or veal and sear on all sides until browned (about 5 minutes per side).
• Remove the meat and set aside.

2️⃣ Sauté the Vegetables

• In the same pot, add the onion, carrots, celery, and garlic.
• Cook for about 5 minutes until softened.

3️⃣ Build the Broth

• Stir in the tomato paste, bay leaves, thyme, and cloves.
• Return the beef shank to the pot and pour in 8 cups of beef broth.
• Bring to a gentle simmer over medium-low heat.

4️⃣ Slow Cook for Rich Flavor

• Cover and simmer for 2.5 to 3 hours until the meat is tender and falls apart.

5️⃣ Shred the Meat

• Remove the beef shank from the pot and shred the meat into bite-sized pieces.
• Discard any bones and return the shredded meat to the soup.

6️⃣ Final Seasoning & Eggs

• Stir in lemon juice and chopped hard-boiled eggs for extra richness.
• Adjust seasoning with salt and pepper to taste.

7️⃣ Serve & Enjoy!

• Ladle the soup into bowls, garnish with fresh parsley and extra egg pieces.
• Serve with crusty bread or crackers.