Paprikalambshanks Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Bring the meat to room temperature. Pat the meat dry with paper towels, then sprinkle liberally with salt and pepper and dredge in flour. Heat a drizzle of EVOO in a large Dutch oven over medium-high heat. Add the meat in batches and cook until deep brown all over. Transfer to a plate.
• Add another drizzle of EVOO to the pot and reduce the heat to medium. Add the butter and let it melt into the oil. Add the onions and cook until very tender, 15 to 20 minutes. Add 3 tablespoons paprika, the cumin, garlic, bay leaves, bell peppers and tomatoes, and stir to combine and heat through, 1 to 2 minutes. Add the stock and wine then return the meat to the pot. Cover with a lid, transfer the pot to the oven and cook until the meat is tender, about 2 hours.
• Remove the meat to a platter and cover with foil. Using an immersion blender, puree the sauce in the pot. Stir in the creme fraiche and cook until the sauce is reduced, 20 to 30 minutes. Return the meat to the pot. (If you are not serving immediately, cool the stew and then refrigerate until ready to use. Reheat in a moderate oven or over a medium flame.) Just before serving, stir in the remaining 1 teaspoon paprika to brighten the flavor.
• For garnish, fry the caperberries in a little EVOO until crisp. Top the stew with a few dollops of creme fraiche and the fried caperberries. (The green, red and white colors signify the Hungarian flag.)
• Any leftover stew is great for lunch or with poached eggs.

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.

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.

Steps:

• Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes more. Transfer to a plate.
• Discard all but 1 tablespoon fat from pot and reduce heat to medium. Add onion and cook, stirring frequently and scraping up any browned bits with a wooden spoon, until beginning to soften, 2 minutes. Add garlic and cook, stirring frequently, 3 minutes. Add paprika and flour, season with salt and pepper, and stir constantly until paprika is fragrant and mixture begins to stick, 1 minute. Add broth and whisk until smooth. Add tomatoes and bring to a boil over high. Return chicken to pot in a single layer, skin side up, and reduce heat to medium. Cover and cook until chicken is cooked through, 20 minutes.
• Meanwhile, in a large pot of boiling salted water, cook noodles according to package instructions. Drain noodles and divide among four bowls. Top with chicken. Stir sour cream into sauce, then ladle over chicken and noodles.