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1
Season the beef shank well with salt and pepper and let it sit for at least 1 hour at room temperature or up to overnight, covered in the refrigerator, if you have the time and foresight.
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2
In a heavy-bottomed soup pot over medium-high heat, heat the 3 tablespoons olive oil.
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3
Add the beef shank and sear until nicely browned on all sides, about 15 minutes total.
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4
Remove it from the pot, discard the oil, and return the shank to the pot.
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5
Add enough water to reach about two-thirds of the way up the sides of the shank.
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6
Cut 1 carrot and 1 whole leek in half lengthwise and add to the pot, along with the stems from the parsley.
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7
Cover the pot, bring to a simmer, and cook the beef shank until tender, about 4 hours.
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8
Check on it periodically, adding water as necessary if it gets too low.
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9
Once the beef shank is cooked, you can hold it in the refrigerator and make the soup the next day.
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10
Otherwise, toward the end of the cooking time, bring a saucepan three-quarters full of well-salted water to a boil.
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11
Add the farro and cook until tender, about 10 minutes.
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12
Drain the farro and toss with a little olive oil.
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13
Set aside.
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14
Slice the remaining 2 carrots and 1 leek thinly on the diagonal (bias).
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15
When the meat is tender, remove from the heat and let cool slightly, then remove the meat from the bone and pull or slice it into bite-size pieces.
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16
Put the meat back in the broth and add the sliced carrots, leeks, and radishes.
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17
Place over medium-low heat and simmer until the vegetables are cooked through, about 10 minutes.
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18
Taste and season the broth with salt.
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19
Add the farro and scallions and cook just to warm through.
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20
Ladle the soup into bowls and garnish with the parsley leaves and a grind of black pepper.
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21
Serve hot.
