Entree: Italy – Aosta Valley – Seupa à la Vapelenentse (Hearty Alpine mountain soup of bread, slow-braised beef, vegetables, and melted Fontina cheese)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs 30 min

Additional 5 min

Total 3 hrs

Ingredients

- 2 bone-in beef shanks, approx. 1 lb (450 g) each
- 2 tbsp (30 ml) lard or unsalted butter
- 1 large yellow onion, finely chopped, about 8 oz (225 g)
- 2 medium carrots, diced, about 8 oz (225 g)
- 2 stalks celery, diced, about 4 oz (115 g)
- 2 medium potatoes, peeled and diced, about 10 oz (280 g)
- 4 cups (960 ml) beef broth, preferably homemade or low-sodium
- 1/2 cup (120 ml) dry white wine
- 1 bay leaf
- 3 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- Salt to taste
- Freshly ground black pepper to taste
- 8 oz (225 g) stale country bread, sliced 1/2 inch (12 mm) thick
- 8 oz (225 g) Fontina Valdostana, grated
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

1. Make the broth and braise the beef: In a large pot, brown the beef shanks in lard or butter over medium-high heat, then remove. Add onion, carrots, and celery and sweat until softened. Deglaze with white wine, return the shanks, add beef broth, potatoes, bay leaf, and thyme, bring to a simmer, cover and cook gently until the meat is very tender, about 2 to 2 1/2 hours. Remove shanks, shred the meat off the bones and return shredded meat to the pot; adjust seasoning with salt and pepper.
2. Assemble and finish with Fontina: Preheat the broiler. Toast bread slices lightly and place one or two slices into each shallow ovenproof bowl. Spoon shredded beef, vegetables, and broth over the bread so it soaks slightly, then evenly top each bowl with grated Fontina. Place bowls under the broiler until the cheese is melted and bubbling, about 2–4 minutes. Garnish with parsley and serve hot.