INGREDIENTS
6
Cross-cut sections veal shank (about 5 pounds)
1 lb
Cipollini onions
2 tbsp
Dill, fresh
2
Green bell peppers
3/4 lb
Mushrooms, wild
2
Onions, medium
2 tbsp
Parsley, fresh
1 14.5 ounce can
Tomatoes
1 cup
Chicken broth, low-sodium
1 tbsp
All-purpose flour
1 1/2 tbsp
Hungarian paprika, sweet
2
Kosher salt
2
Pepper, Freshly ground
2 tbsp
Sugar
2 1/2 tbsp
Olive oil, extra-virgin
5 tbsp
Vegetable oil
1/2 cup
White wine, dry
1/2 cup
White wine