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Veal Shank and Vegetable Soup

Veal Shank and Vegetable Soup

 1 veal shank, 1 kg (approx.)
 2 l (8 cups) water
 2 carrots
 1 onion, cut in half
 2 celery stalks
 2 cloves of garlic
 5 ml (1 tsp.) peppercorns
 15 ml (1 tbsp.) olive oil
 1 onion, chopped
 1 clove of garlic, minced
 2 celery stalks, sliced
 4 carrots, diced
 15 ml (1 tbsp.) fresh rosemary
 500 ml (2 cups) diced tomatoes
 250 ml (1 cup) white beans

Place the veal shank in a large saucepan filled with 8 cups of cold water. Bring to a boil over medium/high heat. Using a spoon, skim the top of the liquid.


Lower to medium and add all the ingredients to the broth. Cook for 3 hours. Remove the shank, remove the meat and cut into cubes. Strain the broth.


In another saucepan over medium/low heat, sauté the onion, garlic, celery and carrots in the oil while stirring for 5 minutes. Add all the other ingredients to the soup, including the meat, and cook for at least 30 minutes. Serve.