Veal Shank in Savory Broth with Vegetable Julienne

This hearty main-course soup is prepared in the same way as many soups and stews, where aromatic vegetables such as carrots, onions, and celery are cooked slowly with the meat to give it a deep, complex flavor. The trick to this recipe is to cut the vegetables into julienne so that by the time the veal is ready they have formed a melting, savory tangle. The combination of the rich broth, tender meat, and mixture of vegetables is irresistible.

You’ll need to cook this soup in a large