Paprika Lamb Shanks

Recipe by ImPat
READY IN: 2hrs 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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