Prep 15 mins
Cook 2 hrs
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.
- 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)
- 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.
This is wonderful! As already said, the aroma was wonderful, the lamb was very tender, and the sauce is awesome! I have added this to my Best of 2011 cookbook. Thanks Pat for a delicious dinner and I can't wait to make it again. Made for 123 Tag.
Awesome!!!! The smell is divine whilst it is cooking and I had 2 very hungry men keep coming in to see when it would be done. The meat was so tender, I mean it literally fell off the bone and the one in the photo is the only one I could keep half on to take a photo of. Everyone raved about the meat and the flavour of the sauce. I used green and red Capsicums and I also upped the amount of garlic cloves I used as mine were quite small. After asking Pat I served ours over mash instead of noodles as I knew my DH and DS would prefer that. I think I might use noodles next time as I can see that it would be delicious and with how tender the meat was and how much it did just fall apart it would make a great lamb shank pasta. I had lots of liquid left over as I only did 3 shanks but kept the liquid amount the same. It is so yummy I have said I will cook some steak up and throw it into the gravy mix and make a stew out of it. A great lamb shank recipe, one that I can definitely recommend and one that we will be enjoying again. A huge thumbs up from the whole family so cheers Pat for sharing.