Paprika Veal Shanks Recipes

Steps:

• Prepare the veal: Preheat the oven to 350 degrees F. Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat. Add the onions, bell peppers and 1 teaspoon salt and cook, stirring, until soft, 8 to 10 minutes. Add the tomatoes and cook until most of the liquid evaporates, about 5 minutes. Stir in the paprika, then add the wine and boil until reduced by half, about 3 minutes. Add the chicken broth; transfer the mixture to a large baking dish.
• Pat the veal dry; sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Wipe out the skillet, add 1 tablespoon vegetable oil and heat over medium-high heat. Cook the veal in 2 batches until browned, 3 to 4 minutes per side, adding the remaining 1 tablespoon vegetable oil between batches. Transfer the veal to the baking dish, cover with foil and bake until tender, 2 hours to 2 hours, 30 minutes.
• Meanwhile, prepare the vegetables: Heat the sugar and 1 1/2 tablespoons olive oil in a skillet over medium-high heat until the sugar melts. Add the cipollini onions and cook, tossing, until browned, 3 to 5 minutes. Add the wine, 1/4cup water and a pinch of salt. Reduce the heat to medium low and cook, partially covered, until tender, about 20 minutes. Uncover and cook over medium-high heat, stirring until glazed, about 5 more minutes.
• Heat the remaining 1 tablespoon olive oil in a separate skillet over medium heat. Add the mushrooms and cook, stirring, until tender, 3 to 5 minutes. Add the parsley, dill and salt and pepper to taste. Keep warm.
• Transfer the veal to an ovenproof platter, cover with foil and keep warm in the oven (turn the oven off). Strain the liquid from the baking dish, discarding the solids. Skim off 1 tablespoon fat from the strained liquid; transfer the fat to a saucepan over medium-high heat. Add the flour and cook, stirring, 1 minute. Whisk in the liquid and simmer, whisking occasionally, until thickened, 10 to 15 minutes. Spoon the sauce over the veal and serve with the mushrooms and onions

Steps:

• Preheat oven to 325°. In a large resealable plastic bag, combine flour, salt and pepper. Add veal, a few pieces at a time, and shake to coat. In an ovenproof Dutch oven, brown meat in oil in batches on all sides; drain., In a large skillet, saute the onion, carrot, celery and garlic in butter until tender. Return veal to the Dutch oven; top with vegetable mixture. Add tomatoes, broth, basil, thyme and bay leaves., Cover and bake 2 to 2-1/4 hours or until meat and vegetables are tender. Discard bay leaves. Just before serving, combine garnish ingredients; sprinkle over veal. Freeze option: Place individual portions to cooled meat and cooking juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Steps:

• 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 evaporated, about 3 minutes. Sprinkle paprika over tomato mixture and stir just to combine, then immediately stir in broth. Remove from heat.
• Preheat oven to 350°F with rack in middle.
• Pat shanks dry and season all over with 2 teaspoon 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. Add shanks to tomato mixture in roasting pan. Pour off fat from skillet and wipe clean. Heat remaining 1/4 cup oil and brown remaining 4 shanks in same manner, transferring to 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. 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).
• Transfer shanks with a slotted spoon to a platter and keep warm, loosely covered with foil. Skim off any fat from braising liquid.
• Whisk together sour cream and flour in a medium 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.
• Return shanks to sauce along with any meat juices from platter, and simmer until heated through, about 10 minutes. Discard bay leaves.