Paprika Veal Shanks
"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...."
INGREDIENTS
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2 large onions, chopped (3 cups)
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1 pound Cubanelle peppers (Italian green frying peppers; 4 large), coarsely chopped
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3/4 cup vegetable oil, divided
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2 Turkish bay leaves or 1 California
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1 (14- to 15-ounce) can plum tomatoes in juice
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2 tablespoons sweet Hungarian or regular paprika (not hot)
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3 1/2 cups reduced-sodium chicken broth (28 fl ounces)
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8 meaty cross-cut veal shanks (ossobuco; 7 to 7 1/2 pounds total), tied
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2 cups dry white wine
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1 (16-ounces) container sour cream
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1 1/2 tablespoons all-purpose flour
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