Veal Shank and Vegetable Soup

Grain Fed veal, Milk Fed Veal
Veal Shanks
20 min Preparation
1h15 Cooking
4 Portions


  • 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


  1. 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.
  2. Add as required more olive oil to the pot and sauté onions until translucent, about 3-4 minutes, scraping up bits of browned veal.
  3. Drop three cloves of garlic into the pot; sauté for one minute.
  4. 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.
  5. Remove veal shanks from pot and set aside.
  6. Add carrots, celery and zucchini to the bubbling stock.
  7. 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!

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