Carrots, tomatoes, white
beans and fresh spinach complement the richness of the veal shanks
in this hearty, one-pot meal.
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 tender.
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 Council.
