Armenian Meat Soup with Bulgur

• 1 1/2 pound lamb shank or knuckle of veal
• 2 quarts cold water
• 1 carrot
• 1 onion
• 1 teaspoon ground cinnamon
• Salt and pepper
• 1/2 cup bulgur (cracked wheat)
• 3 tablespoons finely chopped parsley to garnish

1. Put the meat in a large pan with the water and bring to the boil.
2. Remove the scum.
3. Add the carrot and onion, both whole, and the cinnamon.
4. Season with salt and pepper, and simmer gently, covered, for 1 1/22 hours, or until the meat is very tender, adding water as needed.
5. Remove the vegetables.
6. Lift out the meat, cut it up into pieces, and put it back in the pan.
7. Add the bulgur and simmer for about 15 minutes, until it is tender.
8. Add more water if the porridge becomes too thick.
9. The bulgur will absorb a lot of liquid and expand considerably.
10. Serve garnished with parsley.

veal, cold water, carrot, onion, ground cinnamon, salt, parsley

Taken from www.epicurious.com/recipes/food/views/armenian-meat-soup-with-bulgur-373300 (may not work)