Paprika Lamb Shanks Recipe

Name: Paprika Lamb Shanks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

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.

1418

kcal

Calories

Fat

118

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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), and more.

Yes, Paprika Lamb Shanks falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Paprika Lamb Shanks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions