How to make it

  • Heat 2 to 3 teaspoons of the oil in Dutch oven or stock pot over medium heat.
  • Brown V (½ at a time) on all sides.
  • Remove shanks; reserve.
  • Add 1 tablespoon oil to pan if needed.
  • Cook onion and garlic until tender, about 5 minutes, stirring frequently and scraping up any browned bits.
  • Stir in tomatoes with liquid, breaking up tomatoes with spoon.
  • Add water, wine, basil, thyme, salt and pepper to pan.
  • Return shanks to pan; bring to a boil.
  • Reduce heat to low.
  • Cover tightly and simmer 1 hour or until meat is tender.
  • Remove shanks from pan; cool to touch.
  • Remove meat from shanks and return to pan; discard bones.
  • Add carrots and continue cooking, covered, until carrots are crisp-tender, about 5 minutes.
  • Stir in beans and spinach; heat through.

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