Description
A deeply spiced, slow-simmered lamb shank casserole in a rich tomato-paprika sauce that falls off the bone.
Ingredients
Scale
- 4 Lamb shanks
- 2 tsp Smoked paprika
- 1 can (28 oz) Crushed tomatoes
- 1 Onion, chopped
- 2 tbsp Olive oil
- 4 Garlic cloves, minced
- 2 Carrots, chopped
- 2 Celery stalks, chopped
- 1 cup Dry white wine or beef stock
- 2 Bay leaves
- 1 tsp Ground cumin
- 1/2 tsp Chili flakes (optional)
- Salt & black pepper to taste
- Fresh parsley for garnish
Instructions
- Season lamb shanks generously with salt and pepper.
- Brown lamb shanks in olive oil until deeply golden; remove and set aside.
- Sauté onion, carrot, and celery until softened; add garlic.
- Stir in smoked paprika, cumin, and chili flakes until fragrant.
- Add crushed tomatoes, wine or stock, and bay leaves; return lamb to the pot.
- Cover and cook slowly until lamb is tender and pulling from the bone.
- Finish with chopped parsley and serve over mash or with crusty bread.
Notes
- For a richer flavor, use beef stock instead of white wine.
- Chili flakes can be adjusted based on spice preference.
- Serve with mashed potatoes or crusty bread for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg