Paprika Veal Shanks

Name: Paprika Veal Shanks
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 large onions; 1 pound Cubanelle peppers; ¾ cup vegetable oil; 2 leaves Turkish bay leaves; 1 can plum tomatoes; 2 tablespoons sweet Hungarian paprika; 3½ cups reduced-sodium chicken broth; 8 pieces veal shanks; 2 cups dry white wine; 1 container sour cream; 1½ tablespoons all-purpose flour; 1 piece flameproof heavy roasting pan; 1 serving tiny dumplings with dill

Tender veal shanks (ossobuco) braised in a rich paprika-spiced sauce with onions, peppers, and tomatoes, finished with a creamy sour cream sauce. A luxurious dish perfect for special occasions.

8 servings

3 hr 3 min

Published October 4, 2025

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Ingredients

•2 large onions
•1 pound Cubanelle peppers
•¾ cup vegetable oil
•2 leaves Turkish bay leaves
•1 can plum tomatoes
•2 tablespoons sweet Hungarian paprika
•3½ cups reduced-sodium chicken broth
•8 pieces veal shanks
•2 cups dry white wine
•1 container sour cream
•1½ tablespoons all-purpose flour
•1 piece flameproof heavy roasting pan
•1 serving tiny dumplings with dill

Cooking Instructions

1.
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.
8 min
2.
Preheat oven to 350°F with rack in middle.
5 min
3.
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).
150 min
4.
Transfer shanks with a slotted spoon to a platter and keep warm, loosely covered with foil. Skim off any fat from braising liquid.
5 min
5.
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.
5 min
6.
Return shanks to sauce along with any meat juices from platter, and simmer until heated through, about 10 minutes. Discard bay leaves.
10 min

Ingredients

•2 large onions

•1 pound Cubanelle peppers

•¾ cup vegetable oil

•2 leaves Turkish bay leaves

•1 can plum tomatoes

•2 tablespoons sweet Hungarian paprika

•3½ cups reduced-sodium chicken broth

•8 pieces veal shanks

•2 cups dry white wine

•1 container sour cream

•1½ tablespoons all-purpose flour

•1 piece flameproof heavy roasting pan

•1 serving tiny dumplings with dill

Cooking 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. 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.

8 min

Preheat oven to 350°F with rack in middle.

5 min

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).

150 min

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

5 min

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.

5 min

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

10 min