PREP TIME:  30 MINUTES              COOKING TIME:  2 HOURS

INGREDIENTS

3 TABLESPOONS OLIVE OIL

3 POUNDS VEAL SHANKS, CUT INTO 1 ½ INCH THICK

1 ½ CUPS CHOPPED ONION

3 CLOVES GARLIC, MINCED

1 (14 OUNCE CAN WHOLE PEELED TOMATOES, UNDRAINED

FULL POT OF WATER (ABOUT 20 CUPS)

½ CUP WHITE WINE

2 TEASPOONS OREGANO

2 TEASPOONS SALT

1 TEASPOON BLACK PEPPER

4 MEDIUM CARROTS, THINKLY SLICED

3 STALKS CELERY

1 (16 OUNCE) CAN WHITE BEAN, DRAINED AND RINSED

2 CUPS FRESH SPINACH, CUT INTO STRIPS

DIRECTIONS

  • HEAT 2 TABLESPOONS OF THE OIL + 1 TABLESPOON OF BUTTER IN THE STOCKPOT OVER MEDIUM HEAT. COOK VEAL SHANKS FOR 5 MIN. ON EACH SIDE.  REMOVE FROM PAN AND 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, OREGANO, SALT AND PEPPER TO PAN.  RETURN SHANKS TO PAN, BRING TO A BOIL.  REDUCE HEAT TO LOW.  COVER LIGHTLY AND SIMMER 1 1/2 HOURS OR UNTIL MEAT IS TENDER.
  • ONCE IT BOILS, ADD 2 CHOPPED YELLOW POTATOES AND 1 BEEF BOUILLON CUBE
  • REMOVE SHANKS FROM PAN, COOL TO TOUCH. REMOVE MEAT FROM SHANKS, SHRED 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.