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    You are in: Home / Recipes / Paprika Lamb Shanks Recipe
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    Paprika Lamb Shanks

    Paprika Lamb Shanks. Photo by lazyme

    1/3 Photos of Paprika Lamb Shanks

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    I'mPat's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      Add a little fresh oil, if needed and gently saute the capsicum, garlic and onions until tender, regularly stirring.
    3. 3
      Then add the paprika and stir until the spice is toasted.
    4. 4
      Add 2 tablespoons flour, mix in until well incorporated and cook for a few minutes.
    5. 5
      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.
    6. 6
      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.
    7. 7
      Combine the sour cream and remaining flour in a bowl (this is important as it will stop the sour cream from splitting).
    8. 8
      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.

    Ratings & Reviews:

    • on September 28, 2011

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 23, 2011

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Paprika Lamb Shanks

    Serving Size: 1 (844 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1131.9
     
    Calories from Fat 419
    37%
    Total Fat 46.5 g
    71%
    Saturated Fat 19.6 g
    98%
    Cholesterol 322.5 mg
    107%
    Sodium 423.2 mg
    17%
    Total Carbohydrate 73.9 g
    24%
    Dietary Fiber 7.1 g
    28%
    Sugars 13.5 g
    54%
    Protein 87.6 g
    175%

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