The Recipe

Viennese Veal Shanks

Name: Viennese Veal Shanks
Yield: Makes 6 servings
Ingredients: 3/4 cup all-purpose flour; 1 1/2 teaspoons salt, or to taste; 1/2 teaspoon freshly ground pepper, or to taste; 6 (1-inch-thick) veal shanks measuring about 4 inches across (about 2 1/2 pounds); 2 tablespoons bacon drippings (from about 6 slices of bacon); 2 tablespoons butter; 2 yellow onions, cut into eighths; 3 carrots, cut into 1 1/2-inch pieces; 3 parsnips, cut into 1 1/2-inch pieces; 2 celery ribs, cut into 1-inch pieces; 6 large sprigs flat-leaf parsley; 2 large bay leaves; 2 teaspoons ground paprika; 1/2 teaspoon caraway seed (optional); 1 cup beef broth; 1 cup dry white wine (such as Riesling); 1/2 cup sour cream

COOK TIME : a few secondsPREP TIME : a few seconds

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Ingredients

DESCRIPTION

You might call this "Austrian Osso Buco." It's a recipe my mother got when she and my father lived in Vienna as newlyweds. I serve it often as a cold-weather party dish, accompanied with boiled red-skin potatoes and sauerkraut or sweet-sour braised red cabbage. Tell your guests to come hungry! Prep: 35 minutes; Cook: 20 minutes; Bake: 2 hours.

INGREDIENTS

3/4 cup all-purpose flour
1 1/2 teaspoons salt, or to taste
1/2 teaspoon freshly ground pepper, or to taste
6 (1-inch-thick) veal shanks measuring about 4 inches across (about 2 1/2 pounds)
2 tablespoons bacon drippings (from about 6 slices of bacon)
2 tablespoons butter
2 yellow onions, cut into eighths
3 carrots, cut into 1 1/2-inch pieces
3 parsnips, cut into 1 1/2-inch pieces
2 celery ribs, cut into 1-inch pieces
6 large sprigs flat-leaf parsley
2 large bay leaves
2 teaspoons ground paprika
1/2 teaspoon caraway seed (optional)
1 cup beef broth
1 cup dry white wine (such as Riesling)
1/2 cup sour cream