Braised Veal Shanks
Ingredients
The meat
The vegetables
-
1
small
onion, chopped
-
2
pieces
Cubanelle peppers or bell peppers
The seasonings
-
½
teaspoon
salt
-
¼
teaspoon
black pepper
-
1
bay leaf
bay leaf
-
1
tablespoon
smoked paprika
The liquids
-
¼
cup
olive oil, divided
-
8
ounces
canned tomatoes
-
1¾
cups
chicken broth or beef broth
-
1
cup
dry white wine or more broth
-
8
ounces
sour cream
The thickener
-
1
tablespoon
all-purpose flour
Instructions
- Heat half the oil in a skillet and sauté onions and peppers with salt and pepper until soft.
- Add canned tomatoes and their juices, breaking them up, and stir in paprika and chicken broth.
- In a separate skillet, heat remaining oil and sear the seasoned veal shanks until golden brown.
- Deglaze the pan with white wine, scraping up browned bits, and simmer briefly.
- Combine the seared shanks with the vegetable mixture, cover with foil, and braise in the oven.
- After braising, whisk sour cream with flour and some cooking liquid, then stir back into the skillet to thicken the sauce.
- Return shanks to the skillet, heat through, and serve.
Nutrition Facts (estimated)
Servings
4 servings
Calories
395
Total fat
23g
Total carbohydrates
11g
Total protein
37g
Sodium
957mg
Cholesterol
0mg
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