• 1 lb. cross-cut beef shanks
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1 Tbs. olive oIl
• 1 1/2 C. chopped onion
• 1 1/2 C. chopped carrots
• 1 fennel bulb, cut into wedges
• 4 cloves garlic, minced
• 2 medium sized smoked ham hocks
• 1 Tbs. beef granules
• 1/2 tsp. dried thyme
• 2 tsp. fresh rosemary chopped
• 1/2 tsp. salt
• 4 C. fresh torn spinach leaves
• 6 C. water
• 2-3 cans great northern beans, rinsed and drained
• Parmesan or Romano cheese (optional)

Season shanks with salt and pepper. Brown in the 1 Tbs. olive oil. Remove when browned and add chopped vegetables. Saute about 10 minutes. Add water, beef shanks and ham hocks and simmer for 2 hours or until meats are tender. Remove meats from pot, allow to cool to the touch, remove meat from the bones and cut into bite sized pieces. Return to soup. Bring soup and meat to a simmer, adding the 4 cups of torn spinach and 2-3 cans of great northern beans rinsed and drained. When heated through, serve with a spinkling of Parmesan or Romano cheese.