Wash meat. Clean the leek, carrot and celery and cut into small pieces. Put everything in a saucepan. Add bay leaf, allspice grains and salt. Pour in water. Bring everything to the boil and simmer gently for 45 minutes.

Remove the bay leaf and allspice grains from the broth. Remove the meat, remove it from the bone and cut into small pieces. Pour the broth through a sieve. Measure out 1 liter. Puree the rest of the broth with the vegetables.

Clean and chop the vegetables. Peel and finely dice shallot. Sauté in butter until translucent. Add the vegetables and sauté briefly. Pour in the liter of broth. Bring to the boil and simmer gently for 20 minutes.

Peel and wash the potatoes and cut into small cubes. Cook in boiling salted water. Pouring off.

Put the potatoes, meat and the pureed vegetables in the saucepan and mix everything together. Heat again and season with white pepper.