Ingredients (serves 4)

• 1 tablespoon olive oil
• 4 (650g) beef or veal shanks (osso bucco)
• 2 large carrots, peeled, roughly chopped
• 410g can chopped tomatoes with roasted capsicum
• 2 tablespoons fresh thyme leaves
• 400g can cannellini beans, drained, rinsed

Method

1. Heat oil in a large saucepan over medium-high heat. Add shanks. Cook for 1 to 2 minutes each side or until browned. Add carrot, tomato and 1/2 cup cold water. Cover. Bring to the boil. Reduce heat to low. Simmer for 1 hour or until meat is tender.
2. Add thyme and beans. Season with salt and pepper. Cook for 3 to 5 minutes or until heated through. Serve.

Source -Super Food Ideas – August 2009