Veal Shank And Vegetable Soup Recipe

Heat 2 to 3 teaspoons of the oil in Dutch oven or stock pot over medium heat.

Brown V (½ at a time) on all sides.

Remove shanks; reserve.

Add 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 crisp-tender, about 5 minutes.

Stir in beans and spinach; heat through.