Veal Shank And Vegetable Soup

• 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

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

olive oil, veal shanks, chicken stock, tomatoes, beans, carrots, onion, rosemary, parmesan cheese, parsley

Taken from www.yummly.com/recipe/Veal-Shank-and-Vegetable-Soup-1402444 (may not work)