Ro-min'omby

Instructions

1. Place the beef shank in a large pot, cover with cold water and bring to a boil.
2. Skim the surface for 5 minutes, then discard this first water and rinse the meat.
3. Return the meat to the pot with 1.5 l of fresh water, the onion studded with clove, the ginger and the peppercorns.
4. Let it simmer gently for 1 hour 30 minutes, skimming if needed.
5. Add the carrots and leeks cut into rounds, then cook for 15 minutes.
6. Soak the vermicelli in hot water for 5 minutes, drain them and divide them among the bowls.
7. Pour the very hot broth over them, then add the shredded meat and the vegetables.