One Pot 5 Vegetables Veal Shank Soup

Introduction: One Pot 5 Vegetables Veal Shank Soup

This is a great hardy soup that will fill you up and it tastes great.

What's even better, you only dirty one pot.

As in all soups, it requires a long cooking time but the wait is worth it. The veal becomes so tender that it will melt in your mouth.

With no further delay:

Preparation time 30 minutes (to chop the vegetables)

Cooking time 2.5 hours. (broken down into blocks of 30 minutes)


  • 6L Pot
  • Wooden spoon


  • 1 pound (about 600gm) veal shanks
  • 2 big onions
  • 6 cloves of garlic
  • 3 big carrots
  • 4 stocks of celery (with the leaves if possible)
  • 2 zucchinis
  • 2 medium potatoes
  • Handful of chopped fresh parsley
  • Half a cup of rice
  • Salt
  • Pepper
  • All spice
  • 3 table spoons Oil (vegetable oil or olive oil)

Chop all the vegetables about half an inch wide. Group the carrots and celery together, the potatoes and the zucchinis together. Chop the parsley very fine and set it aside on its own.

Heat the oil in the pot on high heat

Add the veal and toss them for about 2 minutes. We don't want to cook them through, just brown them a bit.

Lower the heat to medium then add the Onions and the garlic, toss them with the veal for another 3 minutes.

Add some salt, pepper and all spice (about a teaspoon each) and mix them all in.

Add water to the pot, about two thirds of the pot.

Reduce the heat to medium low cover and let them boil for 30 minutes.

Then add the carrots and celery, cover and keep boiling for another 30 minutes.

Taste the broth and adjust the salt and pepper.

Add the potatoes and the zucchinis, cover and keep boiling for another 30 minutes.

Taste the broth and adjust the salt and pepper. ( for some reason adding potatoes, reduces the saltiness)

By now the broth should look like it all came together and it is almost ready

Add the parsley cover and keep boiling for 30 minutes.

Last chance to adjust the salt and peppers, do a water lever check and add water if you have to.

Add the rice cover and keep boiling for 15 minutes, 30 minutes if you added more water.

And voila.

Pour the soup in a deep dish and serve it with toasted bread, it is perfect for a cold day in February.

I hope you enjoy it and leave me a comment if you try it.

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