Paprika Veal Shanks

Paprika Veal Shanks
Photo by Jonny Valiant

Ingredients

  • 1 (14- to 15-ounce) can plum tomatoes in juice
  • 2 Turkish bay leaves or 1 California
  • ¾ cup vegetable oil
  • 8 meaty cross-cut veal shanks
  • 3 ½ cups reduced-sodium chicken broth
  • 1 ½ tablespoons all-purpose flour
  • 1 (16-ounces) container sour cream
  • + 6 more ingredients
    • 2 cups dry white wine
    • tiny dumplings with dill
    • 2 large onions
    • 2 tablespoons sweet Hungarian or regular paprika (not hot)
    • a 15-by 13-by 3-inch flameproof heavy roasting pan
    • 1 pound Cubanelle peppers (Italian green frying peppers)

Straddle roasting pan across 2 burners, then cook onions and peppers in 1/4 cup oil with bay leaves and 1 teaspoon salt over medium heat, stirring occasionally, until onions are softened, about 5 minutes. Add tomatoes with juice, breaking them up with a spoon, and cook, stirring, until liquid has...

View full recipe at Epicurious

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