Paprika Veal Shanks

Name: Paprika Veal Shanks
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Global
Ingredients: 397 grams plum tomatoes in juice; 473 milliliters dry white wine; 2 Tbsps all-purpose flour; 828 milliliters reduced-sodium chicken broth (28 fl ounces); 710 milliliters large onions, chopped; 2 Tbsps sweet Hungarian or regular paprika (not hot); 454 grams Cubanelle peppers (Italian green frying peppers; 4 large), coarsely chopped; 454 grams sour cream; 2 Turkish bay leaves or 1 California; 8 meaty cross-cut veal shanks (ossobuco; 7 to 7 1/2 pounds total), tied; 177 milliliters vegetable oil, divided

Paprika Veal Shanks might be just the main course you are searching for. This recipe serves 8. One serving contains 668 calories, 49g of protein, and 41g of fat. This recipe covers 35% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 5 hours. A mixture of cubanelle peppers, vegetable oil, flour, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the sour cream you could follow this main course with the Sour Cream Apple Pie as a dessert.

Instructions

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.

Ingredients you will need

Bay Leaves

Peppers

Onion

Salt

Cooking Oil

Equipment you will use

Roasting Pan

Add tomatoes with juice, breaking them up with a spoon, and cook, stirring, until liquid has evaporated, about 3 minutes.

Ingredients you will need

Tomatoes In Juice

Sprinkle paprika over tomato mixture and stir just to combine, then immediately stir in broth.

Ingredients you will need

Paprika

Tomato

Broth

Remove from heat.

Preheat oven to 350°F with rack in middle.

Equipment you will use

Oven

Pat shanks dry and season all over with 2 teaspoon salt.

Ingredients you will need

Salt

Heat 1/4 cup oil in a 12-inch heavy skillet over high heat until it shimmers, then add 4 shanks and brown, turning once, about 8 minutes total.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add shanks to tomato mixture in roasting pan.

Ingredients you will need

Tomato

Equipment you will use

Roasting Pan

Pour off fat from skillet and wipe clean.

Equipment you will use

Frying Pan

Heat remaining 1/4 cup oil and brown remaining 4 shanks in same manner, transferring to roasting pan.

Ingredients you will need

Cooking Oil

Equipment you will use

Roasting Pan

Pour off fat from skillet, then add wine to skillet and boil, stirring and scraping up any brown bits, 15 to 20 seconds.

Ingredients you will need

Wine

Equipment you will use

Frying Pan

Pour into roasting pan. Bring to a boil, then cover tightly with heavy-duty foil and braise in oven until very tender, 2 to 2 1/2 hours (depending on size).

Equipment you will use

Roasting Pan

Aluminum Foil

Oven

Transfer shanks with a slotted spoon to a platter and keep warm, loosely covered with foil. Skim off any fat from braising liquid.

Equipment you will use

Slotted Spoon

Aluminum Foil

Whisk together sour cream and flour in a medium bowl.

Ingredients you will need

Sour Cream

All Purpose Flour

Equipment you will use

Whisk

Bowl

Whisk about 1 cup hot braising liquid into sour-cream mixture, then add mixture to remaining braising liquid in roasting pan and simmer (straddled across 2 burners) over low heat, whisking occasionally, until sauce is thickened, about 5 minutes.

Ingredients you will need

Cream

Sauce

Equipment you will use

Roasting Pan

Whisk

Return shanks to sauce along with any meat juices from platter, and simmer until heated through, about 10 minutes. Discard bay leaves.

Ingredients you will need

Bay Leaves

Sauce

Meat

Veal shanks (without sour-cream mixture) can be braised 1 day ahead and chilled in braising liquid (covered once cool). To reheat, remove solidified fat from surface, then set roasting pan with shanks and liquid, covered with foil, over low heat. Simmer, turning over once, until shanks are heated through, about 15 minutes, then remove shanks and proceed with recipe.

Ingredients you will need

Veal Shank