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Chickpea and Veal Shank Soup

Source: Cucina Ebraica - Flavors of the Italian Jewish Kitchen
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Active Time:  20 Minutes
Total Time:  26 Hours 20 Minutes
  Serves 6 to 8
The Jews in the Roman ghetto traditionally made this soup, a quintessential example of how thriftiness can blend with culinary ingenuity. Along with the very filling chickpeas (which must soak overnight), they used nervetti, an inexpensive cartilaginous cut left after the trimming of shank bones. Nervetti make a rich, very gelatinous broth. To get the desired effect, use veal shanks, also known as osso buco, or beef shanks. They must be meaty, as you will want to be able to remove about 1/2 pound meat from the bones. This is a very homey, thick and filling, comforting soup. Mama food at its best.
RECIPE INGREDIENTS
2 cups (about 1 pound) dried chickpeas, picked over and rinsed
3 pounds meaty veal or beef shanks 3 pounds meaty veal or beef shanks
Meat broth (for an extra-rich soup) or water
2 large onions, chopped
4 celery stalks, chopped
6 carrots, peeled and chopped
1 1/2 cups tomato puree
salt and freshly ground black pepper to taste
Chopped fresh flat-leaf parsley for garnish
DIRECTIONS
Place the chickpeas in a bowl with water to cover generously; let soak overnight.


The next day, place shanks in a large pot with ample water to cover. Bring to a boil, skimming off any foam. Add the onions, celery, and carrots, reduce the heat to low, and simmer for 1 hour. Drain the chickpeas and add to the shanks along with the tomato puree. Continue to cook until the chickpeas and shanks are tender, about 1 hour longer.


Remove the shanks from the soup. When they are cool enough to handle, cut away any meat still clinging to the bone, and return it to the pot. Bring back to a simmer and season with salt and pepper. Serve at once in shallow soup bowls, garnished with parsley. You may also chill the soup, skim off the fat, and reheat to serve.


Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6 to 8
Calories: 509
Fat. Total: 10g
Fiber: 13g
Carbohydrates, Total: 48g
Sodium: 169mg
% Cal. from Fat: 18%
Cholesterol: 142mg
Protein: 57g
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