Veal Shanks Paprika Serves 4

Cook onions and peppers in 2 T olive oil and .5 tsp. salt over medium heat, stirring occasionally, until onions are softened, about 5 min. Add tomatoes with juice, breaking them up w a spoon, and cook, stirring, until liquid has evaporated, about 3 min. Sprinkle paprika over tomato mix and stir just to combine, then immediately stir in broth. Remove from heat. Preheat oven to 350 with rack in middle. Pat shanks dry and season all over with 1 tsp. salt. Heat 2 T oil in heavy skillet over high heat till it shimmers, then add shanks and brown, turning once, about 8 min total. Add to tomato mix. Pour off fat from skillet, then add wine and boil, stirring and scraping up brown bits, 15-20 seconds. Pour into pan. Bring to boil, then cover tightly and braise in oven until very tender, 2-3 hours. (Can be made to this point one day ahead-reheat by simmering, turning once, over low heat about 15 min). Transfer shanks to platter and keep warm. Skim off any fat. Whisk together sour cream and flour. Whisk in about 1/2 c hot braising liquid, then add mix to remaining liquid in pan and simmer, whisking occasionally, until sauce is thickened, about 5 min. Return shanks to sauce and simmer until heated through, about 10 min. Discard bay leaves. Serve with dill-flavored spaetzle or gnocchi.

Bay Leaves 1
Flour 1 T
Olive Oil 4 T
Onion 2 c chopped
Paprika 2 T sweet
Peppers, Frying 0.5 lb, chopped
Sour Cream 8 oz
Stock 1.75 c chicken
Tomato 8 oz plum, in juice
Veal 4 meaty cross-cut shanks (ossobuco)-about 4 lb
Wine, White 1 c