Ingredients

2 large onions, chopped (3 cups)

1 pound Cubanelle peppers (Italian green frying peppers; 4 large), coarsely chopped

3/4 cup vegetable oil, divided

2 Turkish bay leaves or 1 California

1 (14- to 15-ounce) can plum tomatoes in juice

2 tablespoons sweet Hungarian or regular paprika (not hot)

3 1/2 cups reduced-sodium chicken broth (28 fl ounces)

8 meaty cross-cut veal shanks (ossobuco; 7 to 7 1/2 pounds total), tied

2 cups dry white wine

1 (16-ounces) container sour cream

1 1/2 tablespoons all-purpose flour

• Equipment: a 15-by 13-by 3-inch flameproof heavy roasting pan

• Accompaniment: tiny dumplings with dill

Description

Tender Veal Shanks Get Great Depth Of Flavor From Lecsó, A Kind Of Hungarian Sofrito Of Sautéed Onions, Frying Peppers, And Tomatoes, To Which...

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