Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil - divided use

  2. 4 pounds veal shanks, cut 1 1/2-inches thick

  3. 1 1/2 cups chopped onion

  4. 3 cloves garlic, minced

  5. 1 (14 1/2-ounce) can whole peeled tomatoes, undrained

  6. 2 1/2 cups water

  7. 3/4 cup dry white wine

  8. 2 teaspoons dried basil

  9. 2 teaspoons dried thyme

  10. 1 teaspoon salt

  11. 1/2 teaspoon ground black pepper

  12. 3 medium carrots, thinly sliced

  13. 1 (16-ounce.) can white beans, drained

  14. 2 cups fresh spinach, lightly packed, cut into big strips

Instructions Jump to Ingredients ↑

  1. 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.


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