Stand Mixer - Essential for mixing ingredients efficiently, especially useful if preparing any pastes or marinades.
Dutch Oven - Perfect for slow cooking and braising the veal shanks, ensuring tenderness and flavor infusion.
Meat Thermometer - Critical for checking the doneness of the meat without overcooking it, maintaining its texture and safety.
Food Processor - Useful for making a fine paste or combining ingredients if required by the recipe's variations.
Slow Cooker (Crockpot) - An alternative to a Dutch oven for slow cooking veal shanks, offering convenience and ease of use.
Roasting Rack - Useful for elevating the meat while it roasts or bakes, allowing air circulation around it for even cooking.
Large Skillet (or Saute Pan) - Essential for preparing any sauce components and searing the veal shanks before slow cooking.
Stainless Steel Chef's Knife - A must-have for precise cutting, deboning if necessary, and general kitchen tasks.
Heavy-bottomed Saucepan - Useful for making any sauces or gravies associated with the dish.
Silicone Baking Mat (Optional) - If there are baking elements in the recipe's variations, this mat provides a nonstick surface on a countertop.
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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