Jerusalem Mediterranean Chef’s Table
Recipes Veal Shank Paprikash

Veal Shank Paprikash

This summer, cook up a delicious meal with family. Our delicious veal with does just that as we have everyone on the dinner table wanting seconds!

The ingredients you’ll need:

2 thinly sliced onions
1 ounce can diced tomatoes
5 tbsp olive oil
Kosher salt
2 tbsp paprika
1 cup chicken broth
2 thinly sliced bell peppers
Ground pepper
2 tbsp all-purpose flour
1/3 cup dry white wine

Ingredients for the Vegetables:

3 tbsp olive oil
1 lb peeled onions
3/4 lb mushrooms
1/3 cup white wine
2 tbsp sugar
2 tbsp dill
2 tbsp parsley
Kosher salt
Ground pepper


To prepare your veal, set the oven to 350 degrees Fahrenheit. In a large pan, heat three tablespoons of oil over a medium-high heat. Add bell peppers, onions, and 1 teaspoon of salt and stir the vegetables until they’re soft. This will usually take about eight to ten minutes. When that’s done, add your diced tomatoes to simmer for about five minutes. You want all the liquid to be evaporated. Add the wine, and let it boil until it’s reduced. This will take about three minutes and then sprinkle the paprika. You want to add the chicken broth and move all the content to a large baking dish.

Dry the veal, and dash two teaspoons of salt and one teaspoon of pepper. Clean the skillet and add a tablespoon of oil and heat this over medium-high. Cook the veal in a set of two batches until each side is browned. This will usually take about three to four minutes per side. Add a tablespoon of oil when necessary. Add the veal in a baking dish and cover with foil. You will roast this until it is tender for about 2 hours and 15 minutes.

At the same time, prepare your vegetables. Heat about 1 1/2 tablespoons of oil over a medium-high heat, with sugar. Wait until the sugar melts. Add the onions, and cook this until it’s brown for about 3 to 5 minutes. Then, combine with 1/3 cup of water, and wine, and a dash of salt. Reduce your heat to medium-low and cook while it’s partially covered. Wait for about 20 minutes, and uncover to medium-high heat. Stir your combination for about five minutes until it is glazed.

Cook the rest of the 1 tablespoon of olive oil in a different pan over medium-heat. Stir the mushrooms for about 3 to five minutes until it is tender. Then add your dill, parsley, pepper, and salt to taste. Keep this combination warm.

Transfer the veal to a platter and cover with foil. Keep it warm in the oven if necessary, but make sure it’s off. Strain the broth and solids from the baking dish, and skim off about 1 tablespoon of fat from the liquid. Add the strained combination into a saucepan and heat at medium-high. Cook with flour and stir for a minute. Whisk the liquid until it’s thick. Spoon this sauce over the veal and serve with your vegetables.

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