Tender veal shanks get great depth of flavor from lecsó, a kind of Hungarian sofrito of sautéed onions, frying peppers, and tomatoes, to which paprika and, in this case, stock are added. (Grimes found that Cubanelle peppers are the best substitute for the long, yellowish-green peppers found throughout Hungary.) Finished with sour cream, the sauce yields more than you need, but you'll be happy to have leftovers to serve over noodles, chicken, or pork.
Veal shanks (without sour-cream mixture) can be braised 1 day ahead and chilled in braising liquid (covered once cool). To reheat, remove solidified fat from surface, then set roasting pan with shanks and liquid, covered with foil, over low heat. Simmer, turning over once, until shanks are heated through, about 15 minutes, then remove shanks and proceed with recipe.
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