Veal Shank And Vegetable Soup |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Veal is often ignored but, it is a very tender and flavorful meat. This is a hearty recipe everyone will love. Ingredients:
3-4 tablespoons olive oil |
4 lb veal cross cut shanks cut 11/2 thick |
11/2 cups chopped onion |
3 garlic cloves, minced |
1 can (141/2 oz) whole peeled tomatoes |
21/2 cups water |
3/4 cup dry white wine |
2 teaspoons each dried basil and thyme leaves |
to taste: salt and coarse ground black pepper |
3 medium carrots, thinly sliced |
1 can (16oz) white beans, well drained |
2 cups spinach strips, lightly packed |
Directions:
1. Heat 2 to 3 teaspoons of the oil in Dutch oven or stock pot over medium heat.
2. Brown V (1/2 at a time) on all sides.
3. Remove shanks; reserve.
4. Add 1 tablespoon oil to pan if needed.
5. Cook onion and garlic until tender, about 5 minutes, stirring frequently and scraping up any browned bits.
6. Stir in tomatoes with liquid, breaking up tomatoes with spoon.
7. Add water, wine, basil, thyme, salt and pepper to pan.
8. Return shanks to pan; bring to a boil.
9. Reduce heat to low.
10. Cover tightly and simmer 1 hour or until meat is tender.
11. Remove shanks from pan; cool to touch.
12. Remove meat from shanks and return to pan; discard bones.
13. Add carrots and continue cooking, covered, until carrots are crisp-tender, about 5 minutes.
14. Stir in beans and spinach; heat through.
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