Paprika Lamb Shanks

READY IN: 2hrs 15mins
Recipe by ImPat

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.

Top Review by lazyme

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.

Ingredients Nutrition


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

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