Beef Comforting Main

Lamb paprikash

Name: Lamb paprikash
Prep time: 15 min
Cook time: 135 min
Total time: 150 min
Yield: 6
Ingredients: 30g unsalted butter; 2 tablespoons olive oil; 6 French-trimmed lamb shanks; 2 onions, chopped; 1 teaspoon caraway seeds; 1 1/2 tablespoons paprika; 4 garlic cloves, finely chopped; 2 bay leaves; 2 red capsicums, thinly sliced; 1 tablespoon tomato paste; 400g can chopped tomatoes; 1 1/2 cups (375ml) beef stock; 1 cup (250ml) red wine; 1 1/2 tablespoons red wine vinegar; 2 large potatoes, cut into 2cm cubes; 2 tablespoons chopped flat-leaf parsley; Sour cream, to serve; 150g spaghettini; 100g sour cream; 1 egg, lightly beaten; 1 onion, grated; 1 garlic clove, finely chopped; 2 tablespoons flat-leaf parsley leaves

3 ratings

15m

2h 15m

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Lamb paprikash is Hungarian comfort food at its finest.

30g unsalted butter
2 tablespoons olive oil
6 French-trimmed lamb shanks
2 onions, chopped
1 teaspoon caraway seeds
1 1/2 tablespoons paprika
4 garlic cloves, finely chopped
2 bay leaves
2 red capsicums, thinly sliced
1 tablespoon tomato paste
400g can chopped tomatoes
1 1/2 cups (375ml) beef stock
1 cup (250ml) red wine
1 1/2 tablespoons red wine vinegar
2 large potatoes, cut into 2cm cubes
2 tablespoons chopped flat-leaf parsley
Sour cream, to serve

Noodle kugels

150g spaghettini
100g sour cream
1 egg, lightly beaten
1 onion, grated
1 garlic clove, finely chopped
2 tablespoons flat-leaf parsley leaves

Method

1.

Preheat the oven to 170°C.
2.

Melt half the butter with 1 tablespoon of the oil in a large flameproof casserole over medium heat. In 2 batches, brown the lamb on all sides to seal. Remove the shanks from the pan and set aside.
3.

Heat the remaining butter and oil in the pan, add the onion and cook over medium heat for 10 minutes, stirring occasionally, until softened. Add the caraway seeds, paprika, garlic and bay leaves and cook, stirring, for a further minute. Return the lamb to the pan with the capsicum, tomato paste, tomatoes, stock, wine and vinegar, then bring to the boil, skimming the surface. Cover and bake for 1 hour 30 minutes. Add the potato, cover and bake for a further 30 minutes or until potato is tender and the meat is almost falling off the bone.
4.

Meanwhile, for the kugels, preheat oven to 180°C. Grease six 8cm wide, 4cm-deep baking rings or 1/2 cup (125ml) ramekins and place on a tray.
5.

Cook spaghettini according to packet instructions. Drain and rinse in cold water, then drain again. Place in a bowl with sour cream, egg, onion, garlic and parsley, then season and stir to combine. Divide mixture among ramekins and bake for 20 minutes or until tops start to crisp and turn golden.
6.

Run a knife around inside of moulds, turn out kugels. Divide the lamb shanks and potato among 6 serving plates and ladle over generous amounts of the paprikash sauce. Sprinkle with chopped parsley, drizzle with some sour cream, and serve with noodle kugels.