Veal Shank and Vegetable Soup
Grain Fed veal, Milk Fed Veal
Veal Shanks
20 min
Preparation
1h15
Cooking
4
Portions
Ingredients
- 4 Fontaine Family Grain Fed Veal Shanks
- Olive oil as needed for searing
- 1 large onion, chopped
- 3 garlic cloves
- 1 can San Marzano whole tomatoes
- 5 ml (1 tsp) dried basil
- 15 ml (1 tbsp.) fresh thyme
- 750 ml (3 cups) water
- 125 ml (1/2 cup) dry white wine
- 5 ml (1 tsp) salt
- 2.5 ml (1/2 tsp) freshly ground pepper
- 2 carrots, peeled and sliced
- 2 stalks celery, chopped
- 1 zucchini, quartered and sliced
- 1 can white beans, rinsed and drained
- 2 cups baby spinach
Preparation
- Heat two tablespoons of olive oiI in a large pot or Dutch oven over medium heat. Sear two veal shanks at a time, browning both sides. Set aside and repeat with remaining veal shanks. Add more oil to the pot if needed.
- Add as required more olive oil to the pot and sauté onions until translucent, about 3-4 minutes, scraping up bits of browned veal.
- Drop three cloves of garlic into the pot; sauté for one minute.
- Stir in tomatoes with their liquid. Add water, wine, basil, thyme, salt and pepper to the pot. Submerge veal shanks into the stock and bring to a boil. Reduce heat to low, cover and simmer for one hour.
- Remove veal shanks from pot and set aside.
- Add carrots, celery and zucchini to the bubbling stock.
- When the shanks are cool enough to be handled, remove meat from bone in chunks and return to the pot. Stir in white beans and baby spinach; heat through for about five minutes and enjoy!