Meat And Vegetable Soup

• 1 1/2 lb. veal shank (3 thick slices)
• 2 Tbsp. butter or margarine
• 1 medium onion, chopped
• 1 tsp. salt
• 1/4 tsp. white pepper
• 2 leeks, thinly sliced
• 3 medium potatoes, cut in 3/4-inch cubes
• 2 carrots, sliced 1/4-inch thick
• 1 stalk celery, sliced
• 2 qt. water
• 2 c. cauliflower
• 1/2 c. peas (fresh or frozen)
• 1/4 c. chopped parsley
• 1/2 tsp. dried tarragon leaves
• 1/4 tsp. dried marjoram leaves
• 1 c. cut green beans

1. Brown veal lightly in heated butter in a 6-quart kettle.
2. Add onion and cook until limp.
3. Add salt, pepper, leek, potatoes, carrot, celery, tarragon, marjoram and water.
4. Bring to a boil and cover.
5. Reduce heat and simmer until veal is tender, 2 to 2 1/2 hours.

veal shank, butter, onion, salt, white pepper, leeks, potatoes, carrots, celery, water, cauliflower, peas, parsley, tarragon, marjoram leaves, green beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=433847 (may not work)