Lamb Shank Paprikash

Cook Time 2 hours

Servings 4

Ingredients

4 lamb shanks, frenched

Flour, for dusting

1 tbsp extra virgin olive oil

1 onion, sliced

2 cloves garlic, chopped

2 tbsp Hungarian paprika (or sweet paprika)

1 tbsp tomato paste

2 bay leaves

3 sprigs thyme

800ml chicken stock

Salt & pepper

Chopped parsley, to serve (optional)

Sour Cream Polenta

1 cup of instant polenta

25g butter

¾ cup freshly grated parmesan cheese

1 tbsp sour cream

Method

Remove the lamb shanks from the fridge about an hour before cooking, and allow to come to room temperature. Preheat the oven to 170°C.

Heat oil in a large ovenproof saute pan over a medium to high heat. Dust the lamb shanks in flour and seal on all sides. Season with salt and pepper. Once the shanks are sealed remove and then add onions and garlic to the pan and saute. Add the paprika, followed by the tomato paste and herbs.

Place the shanks back and add the stock. Cover with a lid and place shanks in the oven for 1.5 - 2 hours until the meat falls off the bone.

Cook the instant polenta as per packet instructions. Once soft and smooth stir in the butter, parmesan cheese and a pinch of salt. Fold through sour cream.

Serve shanks with polenta, sauce and an optional sprinkle of parsley to garnish.