Veal Shank And Vegetable Soup - cooking recipe

Ingredients

1 tbsp olive oil
3 None veal shanks
4 cups chicken stock
1 can (14 oz) diced tomatoes
1 cup dried cannellini beans, soaked overnight and drained
3 None carrots, peeled and chopped
1 None onion, chopped
1 None leek, trimmed, washed and sliced
1 tbsp finely chopped rosemary leaves
None None Parsley leaves, shaved Parmesan cheese, to serve

Preparation

Heat the oil in a large saucepan on medium heat. Add the veal shanks and cook for 6-8 mins, turning, until browned.
Transfer the shanks to a pressure cooker with the stock, tomato, soaked beans, carrot, onion, leek and rosemary.
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.
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