Ingredients
- 2 marrow bones
- 3 pieces bone in flanken
- 3 tbsp. salt, divided
- 2 tbsp. coarse black pepper, divided
- 1 tsp. canola oil
- 1 onion, diced
- 3 carrots, diced
- 6 stalks celery, peeled, and diced
- 1 tbsp. red wine vinegar
- 1/4 cup lemon juice
- 16 cups water
- 1 cup parsley, chopped
- 1 9 ounce pkg. square wonton wrappers,defrosted
Preparation
Step 1
1. Preheat a large pot over medium heat.
2. Season both sides of the marrow bones and flanken with 1 tbsp. salt and 1 tbsp. black pepper.
Add oil to the pot, then place the bones and flanken inside. Sear all sides meat and bones, remove from pot. Place the bones and meat in a mesh bag.
3. Remove all but 2 tbsp. fat from pot.
4. Add onion ,celery, and carrots to pot. Sprinkle in remaining salt and pepper. Cook, stirring often,for 12 minutes, util vegetables are just beginning to brown. Pour in vinegar and lemon juice. Scrape up bits from bottom of pot. Return meat and bones to soup. Add in chopped herbs.
5. Bring soup to a boil. Once boiling, reduce heat and simmer for 5-6 hours. Remove mesh bag from soup.
6. Shred meat, discard bones and fat.
7. Lay out wonton wrappers on a clean surface. Prepare a small bowl of water. Place 1 tbps. of shredded meat in the center of each square. Brush the edges of the square with water. Fold in half on the diagonal , then pinch 2 end of triangle together. Drop into boiling soup and cook for 3-5 minutes.
8. Wontons can be prepared then frozen. Add to soup right before serving.