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Paprika Veal Shanks

Paprika Veal Shanks
Photo by Jonny Valiant

Ingredients

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

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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