Hearty Veal Shank/Vegetable Soup
Carrots, tomatoes, white beans and fresh spinach complement the richness of the veal shanks in this hearty, one-pot meal.
Source: Beef Industry Council
3 tablespoons olive oil, divided
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.