1 1/2 lbs. veal shank (about 3 thick slices)
2 tbsp. butter
1 med. onion, chopped
1 tsp. salt
1/4 tsp. white pepper
2 leeks, thinly sliced
3 med. potatoes, cut in 3/4-inch cubes
2 carrots, sliced 1/4-inch thick
1 stalk celery, thinly sliced
1/2 tsp. dried tarragon leaves
1/4 tsp. dried marjoram leaves
2 qts. water
2 c. cauliflowerets
1 c. cut green beans
1/2 c. peas, fresh or frozen, thawed
1/4 c. chopped parsley

Brown veal shanks lightly in heated butter in a 5 1/2 to 6 quart kettle. Add onion and cook until limp. Add salt, pepper, leeks, potatoes, carrots, celery, tarragon, marjoram and water. Bring to boiling. Cover. Reduce heat and simmer until veal is very tender, 2 to 2 1/2 hours. Remove meat and bones from soup.

Remove marrow and discard bones. Return meat and marrow to soup. Add cauliflowerets and beans. Bring to a gentle boil. Cook, uncovered, until beans are almost tender, about 12 minutes. Add peas and parsley. Cook about 3 minutes. Salt to taste.

Tips: If using chicken pieces, reduce cooking time to about 45 minutes.