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Hearty Veal Shank and Vegetable Soup recipe

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

Recipe: Hearty Veal Shankand 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 stockpotover medium heat. Cook veal in batches to brown on all sides.Remove from pan; set aside.
  • Add remaining 1 tablespoon oil to panif needed. Cook onion and garlic until tender, about 5 minutes,stirring frequently and scraping up any browned bits.
  • Stir in tomatoes with liquid, breakingup tomatoes with spoon. Add water, wine, basil, thyme, salt andpepper to pan. Return shanks to pan; bring to a boil. Reduceheat to low. Cover tightly and simmer 1 hour or until meat istender.
  • Remove shanks from pan; cool to touch.Remove meat from shanks and return to pan; discard bones. Addcarrots 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 IndustryCouncil.

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