Paprikash with veal shanks

Votes: 11

Time: 3 hours.
Complexity: easily
Servings: 6

A detailed recipe for preparing a meat dish with photos.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

For veal:

6 pieces of veal shank, sliced crosswise (about 2.3 kg)
5 tablespoons of vegetable oil
2 medium onions, thinly sliced
2 green bell peppers, thinly sliced
1 can (410 g) of diced tomatoes
1.5 tbsp paprika
1/2 cup dry white wine
1 cup low-sodium chicken broth
Salt and ground black pepper
1 tbsp. wheat flour

For vegetables:

340 g dried forest mushrooms, broken into pieces
2 tablespoons of sugar
2.5 tbsp. l. olive oil
450 g peeled onion
1/2 cup white wine
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
Salt and ground black pepper

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Prepare the veal: Preheat oven to 180°C (350°F). Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the onion, bell pepper, and 1 teaspoon of salt and cook, stirring, until softened, 8-10 minutes.

Add the tomatoes and cook until most of the liquid has evaporated, about 5 minutes. Add the paprika, then pour in the wine and reduce by half, about 3 minutes. Pour in the chicken broth and transfer the mixture to a large baking dish.
Pat the veal dry and season with 2 teaspoons of salt and 1 teaspoon of pepper. Wipe out the skillet, add 1 tablespoon of vegetable oil, and heat over medium-high heat. Cook the veal in two batches until browned, 3-4 minutes per side, adding the remaining 1 tablespoon of vegetable oil between batches. Transfer the veal to a baking sheet, cover with foil, and bake until tender, 2 to 2 hours 30 minutes.

Meanwhile, prepare the vegetables: In a skillet over medium-high heat, heat the sugar and 1.5 tablespoons of olive oil until the sugar melts. Add the onion and cook, stirring, until lightly browned, 3-5 minutes.

Pour in the wine, 1/4 cup water, and a pinch of salt. Reduce heat to medium-low and simmer, loosely covered, until tender, about 20 minutes. Remove the lid and cook over medium-high heat, stirring occasionally to deglaze the pan, about 5 minutes.
In a separate skillet, heat the remaining tablespoon of olive oil over medium heat. Add the mushrooms and cook, stirring, until softened, 3-5 minutes. Add the parsley, dill, and salt and pepper to taste. Keep warm.

Transfer the veal to an ovenproof dish, cover with foil, and keep warm in the oven (turn off the oven). Strain the liquid from the baking dish, discarding any solids.

Skim a tablespoon of fat from the strained liquid. Transfer the fat to a saucepan and heat over medium-high heat. Add the flour and cook, stirring, for 1 minute.

Stir in the liquid and simmer, stirring occasionally, until the mixture thickens, 10-15 minutes. Spoon the sauce over the veal and serve with mushrooms and onions.