PAPRIKA LAMB SHANKS

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Paprika Lamb Shanks image

From Huey's Cooking Adventures. Saw Huey making this on his show and as I love lamb shanks I am saving it here to use when we have cooler weather. Veal shanks can be used instead of lamb.

Provided by ImPat

Categories     < 4 Hours

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 16

vegetable oil
6 lamb shanks (french trimmed)
salt & freshly ground black pepper (sea salt used)
3 green capsicum (bell peppers, cored, seeded and cut into chunks)
2 garlic cloves (minced)
2 large onions (diced)
2 tablespoons sweet paprika
3 tablespoons plain flour
2 cups dry white wine
3 cups chicken stock
2 (400 g) diced tomatoes (canned)
2 bay leaves
2 carrots (medium peeled, cut into chunks)
250 g sour cream
2 tablespoons parsley (fresh chopped)
400 g egg noodles (fresh cooked and drained)

Steps:

  • Heat a layer of vegetable oil in a heavy-bottomed pot and brown the shanks all over, seasoning once the shanks are sealed and remove.
  • Add a little fresh oil, if needed and gently saute the capsicum, garlic and onions until tender, regularly stirring.
  • Then add the paprika and stir until the spice is toasted.
  • Add 2 tablespoons flour, mix in until well incorporated and cook for a few minutes.
  • Pour in the wine and stock and add the tomatoes with a decent amount of seasonings and stir well and return the shanks to the pot, together with the carrots and mix well and cover and bring to the boil.
  • Then turn down the heat and very gently simmer for about 1 1/2 hours until the meat is very tender (the time will depend on the size of your shanks) and almost falling of the bone.
  • Combine the sour cream and remaining flour in a bowl (this is important as it will stop the sour cream from splitting).
  • Remove the shanks and add the sour cream mixture to the pot and whisk well, taste for seasoning and then add the parsley with the cooked noodles.

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