(*) cleaned, cut into small leaves.
Remove the bone from the pork shank, dice the meat. Remove the outer leaves from the Brussels sprouts, score them crosswise at the bottom and cut them in half.
Heat saucepan with a little bit of canola oil, brown meat all around. Add rutabagas, garlic, onions, parsley root, add a little bit of clear soup, bring to a boil. Add the rest of the vegetables, marjoram, bay leaf, cumin, pour the rest of the broth and simmer on low heat for about twenty minutes – season.
Serve the stew in a deep tureen or plate, sprinkle with chives cut into fine rolls, garnish with a sprig of rosemary and a bunch of basil. Put on slices of rye bread.
Tip: As an alternative to fresh chives, you can also use the freeze-dried.