How to make
Pour the water over the shank and boil over high heat.
After it boils, remove the foam and add salt.
Add the celery, carrot and onion and let the dish boil on low heat for about 1 hour.
Then add the diced potatoes and a little later the grated tomatoes.
Remove the shank and separate the meat.
Chop it very finely and place it back into the broth.
After removing from the heat, season with the butter, chopped parsley and lemon juice.
