Paprikalambshanks Recipes

PAPRIKA LAMB SHANKS

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.

SMOKY PAPRIKA LAMB SHANK PARCELS

Steps:

• Preheat oven to 180C (350F).
• Place the paprika, salt and oil in a bowl and mix to combine. Rub the lamb shanks with the paprika mixture.
• Cut 4 x 30cm (12in) squares of non-stick baking paper and layer 2 sheets to make 2 squares. (We had to cut an extra larger piece to enclose the shank).
• Divide the onion, tomato, chilli, garlic, bay leaves and thyme between the paper and place in the centre.
• Top each square with a shank.
• Place the wine and brown sugar in a bowl and mix to combine. Divide between the squares.
• Bring the ends of the paper together and secure with kitchen string to enclose.
• Place the parcels on a large baking tray and roast for 2 hours or until tender.
• Place the parcels in bowls and open carefully, allowing the steam to escape. Top with basil leaves and sprinkle with lemon rind to serve.

SABA-BRAISED LAMB SHANKS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place lamb shanks into a large bowl; drizzle with olive oil. Sprinkle with salt, black pepper, smoked paprika, cinnamon, and rosemary. Toss the lamb shanks to spread oil and seasonings over the meat.
• Spread onion slices and garlic cloves into the bottom of a heavy 9x12-inch baking dish. Lay lamb shanks over onions and garlic.
• Bake lamb in preheated oven for 30 minutes. Reduce oven temperature to 200 degrees F (95 degrees C).
• Combine chicken broth and saba in a bowl. Pour mixture over the lamb shanks. Cover baking dish tightly with foil and place baking dish on a baking sheet.
• Bake lamb in the oven until a knife pierces the meat easily, 2 1/2 to 3 hours. The meat will be tender but not falling off the bone. Use tongs to turn the shanks over in the pan sauce. Increase temperature to 350 degrees F (175 degrees C).
• Return shanks to oven and bake, uncovered, until meat is fork-tender and the sauce has thickened slightly, 10 to 15 minutes. Turn shanks over in the sauce after 10 minutes and check for tenderness; if still not tender enough, return to oven for 10 to 15 more minutes and test again.
• Transfer lamb shanks to a bowl and keep warm. Strain pan juices into a saucepan and place over medium heat. Bring to a boil and cook, stirring often, until thickened, about 5 minutes. Skim any excess grease from top of sauce. Taste and season with salt; stir in fresh rosemary. Serve sauce drizzled over lamb shanks.