Smoked Paprika Red Pepper Veal Shank Braise

Ingredients

• 2½ lbVeal Shank
• 2 cupsVegetable Broth
• 1 onionYellow Onion
• 4 clovesGarlic
• 2 tbspOlive Oil
• 8 ozGreen Peas
• ½ cupCooking Wine
• 10 ozRed Bell Pepper
• 1 tspSmoked Paprika
• 2 tbspTomato Paste
• 1 tspTable Salt
• ½ tsp, groundBlack Pepper

Instructions

1. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Heat the oven to 325°F (163°C). Chop the Yellow Onion, mince the Garlic, prepare the Green Peas, and prepare the Cooking Wine, Red Bell Pepper, Smoked Paprika, Tomato Paste.
2. Keep the raw Veal Shank and raw juices away from ready-to-eat foods, utensils, and surfaces. Season the Veal Shank with the Table Salt and Black Pepper, heat the Olive Oil in a Dutch oven, and brown the cut on all sides.
3. Add the Yellow Onion, Garlic, Green Peas, Cooking Wine, Red Bell Pepper, Smoked Paprika, Tomato Paste, and Vegetable Broth. Cover and braise in the oven for about 150 minutes until fork-tender and the Veal Shank reaches at least 145°F (62.8°C).
4. Transfer the Veal Shank to a clean platter and rest it for at least 3 minutes before slicing or serving with the braising vegetables and sauce.