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
Makes 6 servings.
Recipe provided courtesy of Beef IndustryCouncil.
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