This is one of those "granny used to make" recipes - as children we were more than happy to have our veggies this way with some superb hot homemade bread and butter.

4 Nice size Shin Bones with meat and Marrow
4 Large Fresh Carrots - grated coarsley
4 Leaks - finely sliced
4 Large Parsnips - grated coarsley
4 LargeTurnips - grated coarsley
4 Large Potatoes - grated caorsley
1 Large bunch of parsley - finely chopped

Boil Meat in about 4 Litres of water with salt to taste for about 15/20 minutes.
Start adding grated veggies in slowly - remove any "scum" that may form on the top from the veggies. Once you have all the ingredients boiling well, turn your heat down very low, but remember to make sure that your water level is always kept above the veggies - the longer you cook your soup the more tender and tasty it becomes - keep tasting to see if you need to at any time add a little salt for taste - in fact soup that has been made and refridgerated for a day will have more taste than eating it the same day its cooked.

SERVE WITH HOT BREAD AND BUTTER - ENJOY!!!!!!!!!!!!!!!!!!!!!