11Ingredients
470Calories
55Minutes

Ingredients

  • 1 tablespoon olive oil
  • 3 veal shanks
  • 4 cups chicken stock
  • 14 ounces diced tomatoes
  • 1 cup cannellini beans (dried, soaked overnight and drained)
  • 3 carrots (peeled and chopped)
  • 1 onion (chopped)
  • 1 leek (trimmed, washed and sliced)
  • 1 tablespoon rosemary leaves (finely chopped)
  • shaved parmesan cheese
  • parsley leaves

Directions

  1. Heat the oil in a large saucepan on medium heat. Add the veal shanks and cook for 6-8 mins, turning, until browned.
  2. Transfer the shanks to a pressure cooker with the stock, tomato, soaked beans, carrot, onion, leek and rosemary.
  3. Close the pressure cooker. Bring up to pressure following the manufacturer's directions (until steam escapes at a constant rate and there is a regular hissing sound). Reduce the heat to medium and cook for 40 mins.
  4. Release the pressure following the manufacturer's directions. Remove the lid. Use tongs to lift the shanks from the soup. When cool enough to handle, shred the meat and return to the soup, discarding the bones. Reheat if needed. Serve with parsley and Parmesan cheese
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NutritionView more

470Calories
Sodium18%DV430mg
Fat17%DV11g
Protein104%DV53g
Carbs13%DV40g
Fiber48%DV12g

PER SERVING *

Calories470Calories from Fat100
% DAILY VALUE*
Total Fat11g17%
Saturated Fat2.5g13%
Trans Fat
Cholesterol155mg52%
Sodium430mg18%
Potassium1580mg45%
Protein53g104%
Calories from Fat100
% DAILY VALUE*
Total Carbohydrate40g13%
Dietary Fiber12g48%
Sugars10g20%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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