Shank cut into portions. Withering and washed. Finely chopped leek fry in the oil, add the shank. Pour hot water (up to half the level of the meat). Add broth, bay leaf, salt and pepper. Boil on low heat until tender meat. Add chopped carrots and potatoes rings, tomato paste (mixed into a little water) and chopped parsley, celery and lovage. Boil until ready.