Heat the oil in a large heavy-based saucepan and saute the onion, carrots, celery, and garlic until soft and glossy.
Drain the beans, add to the saucepan the eishbein, and all the other ingredients.
Add water, about 2 litres, ensure the meat is completely covered.
Bring to the boil, and let it simmer on very low heat for about 2 1/2 hours.
Remove the meat fromRemove the fat, and flake the meat, and add it back into the soup along with the parsley, lemon juice, season to taste. Simmer for 30 minutes and when the soup is soft, let it cool slightly.
Panfry the diced bacon until crunchy before serving.