Veal shank and vegetable soup

ingredients

• Veal shank and vegetable soup

  • 1 tablespoon olive oil
  • 3 veal shanks
  • 1 litre chicken stock
  • 400 gram can chopped tomatoes
  • 1 cup dried cannellini beans, soaked overnight and drained
  • 3 chopped carrots
  • 1 chopped onion
  • 1 leek, trimmed, washed and sliced
  • 1 tablespoon finely chopped rosemary leaves
  • parsley leaves, shaved parmesan, to serve

method

• Veal shank and vegetable soup

  • 1

    In a large saucepan, heat oil on medium. Add shanks up to pan. Cook 6-8 minutes, turning, until browned and sealed.

  • 2

    Transfer shanks to pressure cooker with stock, tomato, soaked beans, carrot, onion, leek and rosemary.

  • 3

    Close the pressure cooker. Bring up to pressure following the manufacturer's instructions (until steam escapes at a constant rate and there is a regular hissing sound). Reduce heat. Cook on medium 40 minutes.

  • 4

    Release pressure following instructions. Remove lid. Use tongs to lift shanks from soup. When cool enough to handle, shred meat and return to soup (discard bones). Reheat if required. Serve with parsley and parmesan.