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pour the contents of the skillet over the veal in the slow cooker, add the bay leaf and garlic, and stir to distribute the ingredients. Cover and cook the veal on low for 6 to 7 hours, until it is tender. Remove the veal from the cooker with a slotted spoon.

mash the garlic cloves and stir them into the sauce. Taste and adjust the seasoning. Return the veal to the cooker and serve the stew.

serves 6

Sage-Scented Veal and Sausage Stew

Flavors of the Umbrian region of Italy define this braised stew, fragrant with sage, white wine, sweet Italian sausages, and artichoke. Serve this over pasta, polenta, or mashed potatoes for a hearty dish to soothe the soul.

12 baby artichokes, stems trimmed, cut in half and any tough leaves removed

1½ teaspoons salt

1/8 teaspoon red pepper flakes

3 tablespoons extra-virgin olive oil

2½ pounds boneless veal shoulder or shank, cut into 1-inch pieces

6 cloves garlic, sliced

8 Italian sweet sausages

6 fresh sage leaves, plus finely chopped leaves for garnishing

1 cup dry white Italian wine, such as Pinot Grigio

1 cup chicken broth

½ cup beef broth

place the cleaned and trimmed artichokes in the insert of a 5- to 7-quart slow cooker. Sprinkle the salt and red pepper flakes evenly over the veal.

heat the oil in a large skillet over high heat. Add the veal a few pieces at a time and brown on all sides. Transfer the browned veal to the cooker. Add the garlic and sausages to the pan and brown the sausages on all sides.

add the 6 sage leaves and the wine and cook, stirring, until the wine is evaporated by about one-fourth. Transfer the contents of the skillet to the slow cooker. Add both broths and stir to combine.

cover and cook on low for 4½ to 5½ hours, until the veal and artichokes are tender and the sausage is cooked through.

remove the solids from the cooker with a slotted spoon. Strain the liquid through a fine-mesh sieve into a small saucepan. Bring to a boil and reduce the liquid to about 1½ cups. Cut the sausage into ½-inch rounds.

arrange the artichokes, sausages, and veal on a serving platter and spoon the sauce over the top. Or, return the meat, vegetables, and sauce to the slow cooker set on warm, and serve directly from there. Garnish with the finely chopped sage leaves before serving.

serves 6

Veal Paprikash

There is nervous laughter in my cooking classes when I show students bright red paprika and tell them that if theirs is brown or if it’s the same jar they bought when they moved into their first apartment, it’s time to get rid of it. Paprika isn’t just for sprinkling on potato salads and deviled eggs. It’s a flavoring, and nowhere is this more apparent than in this traditional Hungarian dish fragrant with paprika, tomato, and bell peppers. The flavors in this dish are rounded out with the addition of sour cream at the end.

Paprikash is traditionally served with either dumplings or spaetzel-style noodles.

5 strips thick-cut bacon, cut into

½-inch pieces

½ cup all-purpose flour

1 teaspoon salt

¼ teaspoon hot paprika

2½ pounds boneless veal shoulder or shank, cut into 1-inch pieces

3 tablespoons olive oil

¼ cup sweet paprika

1 teaspoon dried marjoram

1 teaspoon dried thyme

1 large green bell pepper, seeded and coarsely chopped

1 large red bell pepper, seeded and coarsely chopped

1 large yellow bell pepper, seeded and coarsely chopped

One 15-ounce can crushed plum tomatoes, with their juice

1 cup chicken broth

½ cup beef broth

1 bay leaf

1 cup sour cream at room temperature

cook the bacon in a large skillet until crisp and transfer it to the insert of a 5- to 7-quart slow cooker. Remove all but 3 tablespoons of the drippings in the pan.

mix the flour, salt, and hot paprika in a large zipper-top plastic bag. Add the veal to the flour mixture, toss to coat, and shake off the excess. Heat the bacon drippings over mediumhigh heat.

add the veal a few pieces at a time and