Armenian Meat Soup with Burghul

• 750 g (1½ lb) knuckle of veal (with bone)
• 1 carrot

Wash the meat and bones, and bring them to the boil with 2 litres (3½ pints) cold water in a large saucepan. Remove the scum. Add the carrot and onion, both whole, and flavour with cinnamon if liked. Seaso