Sopa de Galets (Catalan Pasta Soup with Beef and Chicken Stock)

• 1 tbsp Extra virgin olive oil
• 700 g Beef shank, bone-in
• 500 g Chicken thighs, bone-in, skin-on
• 2 medium Carrot
• 1 large Leek
• 1 small Celeriac
• 4 cloves Garlic
• 1 tsp Black peppercorns
• 2 tsp Fine sea salt, plus more to taste
• 2.5 liters Water, cold
• 220 g Pasta shells, large shells

1. Heat the olive oil in a stockpot over medium heat. Add the beef shank and chicken thighs and cook for 6 to 8 minutes, turning occasionally, until lightly browned.
2. Add the carrot, leek, celeriac and garlic, and cook for 3 to 4 minutes to lightly soften. Add the black peppercorns, fine sea salt and water, scraping up any browned bits from the base of the pot.
3. Bring to a gentle simmer, then reduce the heat to low and cook uncovered for 1 hour 45 minutes, skimming any foam from the surface as needed. The stock is ready when it tastes rich and the meat is tender.
4. Lift out the beef and chicken, then strain the stock through a colander into a clean pot. Taste and adjust the salt, keeping the broth well seasoned as the pasta will absorb some of it.
5. Bring the strained stock back to a simmer and add the pasta shells. Cook for 10 to 14 minutes, stirring occasionally, until the pasta is tender but still holds its shape.
6. Serve the soup piping hot, making sure each bowl gets plenty of broth and pasta. If you like, shred a little of the cooked meat and add it back to the pot before serving.

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