Zuppa Valdostana

Name: Zuppa Valdostana
Ingredients: 2 tablespoons extra-virgin olive oil; 5 pounds meaty beef shanks, cut 1 1/2 inches thick; Salt; Freshly ground pepper; 2 flat-leaf parsley sprigs; 2 thyme sprigs; 1 rosemary sprig; 1 bay leaf, tied in a cheesecloth bundle with the parsley, thyme and rosemary; 1/2 pound white mushrooms, stems discarded and thinly sliced; 1 small onion, finely diced; 1 large carrot, cut into 1/4-inch dice; 2 celery ribs, cut into 1/4-inch dice; 2 large tomatoes, peeled and cut into 1/2-inch dice; 2 cups dry red wine; One 2-pound head of savoy cabbage, cored and coarsely chopped; 4 tablespoons unsalted butter; 1 baguette, sliced crosswise 1/2 inch thick; 1/2 pound Gruyère cheese, shredded

andrewzimmern.com

Hearty Zuppa Valdostana from Andrew Zimmern—browned beef shanks, savory veggies, and creamy Gruyère in a slow-cooked soup perfect for a cozy Sunday supper.

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