* 750 g knuckle of Veal, with bone in, washed
* 2 Litres cold water
* 1 Carrot, washed and left whole
* 1 Onion, peeled and left whole
* 1 teaspoon Ground cinnamon
* Salt and Black pepper
* 120 g Burghul wheat
* 3 tablespoons Parsley, finely chopped

===Method===
* Put the Veal in a pan with the cold water and bring to the Boil.
* Skim, and add the Carrot, the Onion and the Cinnamon.
* Season, reduce the heat and Simmer gently, covered for 2 hours.
* Remove the Vegetables and the bone, leaving the Meat in the pan.
* Add the Burghul wheat and Simmer for a further 15 minutes until it is cooked.
* Add more water if the mixture becomes too thick.
* Adjust seasoning, if necessary and serve, garnished with Parsley.

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