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Carrots, tomatoes, white beans and fresh
spinach complement the richness of the veal shanks in this hearty,
Hearty Veal Shank
and Vegetable Soup
- 3 tablespoons olive oil - divided use
4 pounds veal shanks, cut 1 1/2-inches thick
1 1/2 cups chopped onion
3 cloves garlic, minced
1 (14.5-ounce) can whole peeled tomatoes, undrained
2 1/2 cups water
3/4 cup dry white wine
2 teaspoons dried basil
2 teaspoons dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
3 medium carrots, thinly sliced
1 (16-ounce.) can white beans, drained
2 cups fresh spinach, lightly packed, cut into big strips
- Heat 2 tablespoons of the oil in stockpot
over medium heat. Cook veal in batches to brown on all sides.
Remove from pan; set aside.
- Add remaining 1 tablespoon oil to pan
if needed. Cook onion and garlic until tender, about 5 minutes,
stirring frequently and scraping up any browned bits.
- Stir in tomatoes with liquid, breaking
up tomatoes with spoon. Add water, wine, basil, thyme, salt and
pepper to pan. Return shanks to pan; bring to a boil. Reduce
heat to low. Cover tightly and simmer 1 hour or until meat is
- Remove shanks from pan; cool to touch.
Remove meat from shanks and return to pan; discard bones. Add
carrots and continue cooking, covered, until carrots are tender-crisp,
about 5 minutes. Stir in beans and spinach; heat through.
Makes 6 servings.
Recipe provided courtesy of Beef Industry
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