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Ingredients

• 4 tablespoons  unsalted butter
• 2   large white onions, thinly sliced
• 2   garlic cloves, thinly sliced
• 1/4 cup  sweet paprika
• 1 teaspoon  caraway seeds
• 1/4 cup  dry white wine
• 4 cups  veal stock or chicken stock
• 4 pounds  trimmed veal shoulder, cut into 2-inch pieces
•   Salt and freshly ground pepper
• 1 tablespoon  fresh lemon juice
• 1/4 cup  creme fraiche, plus more for serving
• 1/2 cup  plus 1 teaspoon capers, drained
•   Vegetable oil
• 1 cup  chopped roasted red peppers, for garnish (8 ounces)

Description

At Seasonal Restaurant And Weinbar, Wolfgang Ban Makes His Goulash With Succulent Veal Cheeks; Here He Adapts The Recipe For Easier-to-find Veal Shoulder.

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