Name: Paprika Veal Shanks
Cook time: 1 hr
Total time: 3 1/2 hr
Yield: Makes 8 servings
Ingredients: 2 large onions, chopped (3 cups); 1 pound Cubanelle peppers (Italian green frying peppers; 4 large), coarsely chopped; 3/4 cup vegetable oil, divided; 2 Turkish bay leaves or 1 California; 1 (14- to 15-ounce) can plum tomatoes in juice; 2 tablespoons sweet Hungarian or regular paprika (not hot); 3 1/2 cups reduced-sodium chicken broth (28 fl ounces); 8 meaty cross-cut veal shanks (ossobuco; 7 to 7 1/2 pounds total), tied; 2 cups dry white wine; 1 (16-ounces) container sour cream; 1 1/2 tablespoons all-purpose flour; Equipment: a 15-by 13-by 3-inch flameproof heavy roasting pan; Accompaniment: tiny dumplings with dill

Photo by Jonny Valiant

Tender veal shanks get great depth of flavor from lecsó, a kind of Hungarian sofrito of sautéed onions, frying peppers, and tomatoes, to which paprika and, in this case, stock are added. (Grimes found that Cubanelle peppers are the best substitute for the long, yellowish-green peppers found throughout Hungary.) Finished with sour cream, the sauce yields more than you need, but you'll be happy to have leftovers to serve over noodles, chicken, or pork.

Cooks' note:

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.

Recipe notes

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