PAPRIKA LAMB SHANKS
From Huey's Cooking Adventures. Saw Huey making this on his show and as I love lamb shanks I am saving it here to use when we have cooler weather. Veal shanks can be used instead of lamb.
Provided by ImPat
Categories < 4 Hours
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 16
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.
VEAL OR LAMB PAPRIKASH
Provided by Rachael Ray : Food Network
Time 3h30m
Yield : 4 servings, plus leftovers
Number Of Ingredients 17
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.
CHICKEN PAPRIKASH
Steps:
- Melt 3 tablespoons of the butter in a large saucepan. Add the onions, season with salt and pepper and cook over moderate heat, stirring occasionally, until golden and tender, about 10 minutes. Add the garlic, paprika and cayenne and cook, stirring, until dark red in color, 2 minutes. Add the flour and the remaining 1 tablespoon butter and cook, stirring, for 2 minutes. Stir in the broth and sugar and cook until the sauce is thickened, about 2 minutes. Add the chicken to the sauce and bring to a simmer. Cook over medium-low heat until the chicken is tender, about 15 minutes. Stir in the heavy cream and vinegar. Taste and season with salt and pepper. Serve with crusty bread if desired!
CHICKEN PAPRIKASH
This classic Hungarian dish will fill you up and keep you warm on a chilly fall night. A healthy dose of paprika gives this dish its deep brick-red color. If you enjoy spicy food, try replacing half of the sweet paprika with hot Hungarian paprika.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 45m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 709 g, Fat 28 g, Fiber 3 g, Protein 54 g
SMOKY PAPRIKA LAMB SHANK PARCELS
This recipe is from the Donna Hay magazine issue 57. It is delicious, with a beautiful flavour and a bit of heat from the chilli.
Provided by The Normans
Categories Lamb/Sheep
Time 2h30m
Yield 2 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 799.5, Fat 42.3, SaturatedFat 16, Cholesterol 270, Sodium 206.7, Carbohydrate 16.3, Fiber 2.9, Sugar 10.4, Protein 81.2
More about "paprikalambshanks recipes"
LAMB SHANK RECIPES | ALLRECIPES
From allrecipes.com
PAPRIKA LAMB CHOPS | RICARDO
From ricardocuisine.com
5/5 (6)Category Main DishesServings 4Total Time 23 mins
EASY CHICKEN PAPRIKASH - JO COOKS
From jocooks.com
PAPRIKA LAMB SHANKS - PLAIN.RECIPES
From plain.recipes
10 BEST LAMB SHANKS SLOW COOKER RECIPES | YUMMLY
From yummly.com
20 BEST SMOKED PAPRIKA RECIPES – A COUPLE COOKS
From acouplecooks.com
SLOW COOKER SMOKY CHICKEN PAPRIKASH | CANADIAN LIVING
From canadianliving.com
PAPRIKA AND LAMB SHANK RECIPES (22) - SUPERCOOK
From supercook.com
ROAST SMOKED PAPRIKA LAMB WITH CHICKPEA AND HERB SALAD
From gourmettraveller.com.au
RECIPE FOR GREEK STYLE LAMB SHANKS
From greekboston.com
10 HUNGARIAN DISHES FOR PAPRIKA LOVERS - CULTURE TRIP
From theculturetrip.com
AUTHENTIC CHICKEN PAPRIKASH - THE DARING GOURMET
From daringgourmet.com
HUNGARIAN CHICKEN PAPRIKASH (TRADITIONAL RECIPE) - EATING …
From eatingeuropean.com
LAMB RECIPES: HOW TO COOK LAMB CHOP, LEG, SHANK & MINCED …
From ricardocuisine.com
10 OF THE BEST PAPRIKA RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
PAPRIKA CHICKEN | CANADIAN LIVING
From canadianliving.com
PAPRIKA LAMB RECIPE
From crecipe.com
TURKISH PAPRIKA LAMB SHANKS WITH QUINCES & A SAFFRON KUMERA MASH
From tanyazouev.com
MOROCCAN LAMB SHANKS RECIPE
From tastingtable.com
AUTHENTIC HUNGARIAN CHICKEN PAPRIKASH - VENTURISTS
From venturists.net
10 BEST MINTED LAMB SHANKS RECIPES | YUMMLY
From yummly.com
26 PALEO LAMB SHANK RECIPES - PALEO GRUBS
From paleogrubs.com
PAPRIKA RECIPES | ALLRECIPES
From allrecipes.com
LAMB PAPRIKASH RECIPE BY DALY | IFOOD.TV
From ifood.tv
COOKING WITH PAPRIKA: THE DOS AND DON’TS - PEPPERSCALE
From pepperscale.com
EASY LAMB SHANK RECIPE - AMELIA DOES DINNER
From ameliadoesdinner.com
PAPRIKA LAMB SHANKS RECIPE - RECIPEZAZZ.COM
From recipezazz.com
HUNGARIAN CHICKEN PAPRIKASH RECIPE - LAUREN'S LATEST
From laurenslatest.com
HUNGARIAN LAMB PAPRIKASH WITH DUMPLINGS (AUTHENTIC PAPRIKASH …
From youtube.com
CHICKEN PAPRIKASH - HUNGARIAN FAVORITE - COOKTHESTORY
From cookthestory.com
PAPRIKA MUSHROOM STEW – GOMBA PAPRIKAS - HUNGARIAN TIDBITS
From hungariantidbits.com
PAPRIKASH [VEGAN, 15 MINUTE MEAL] - CONTENTEDNESS COOKING
From contentednesscooking.com
MOROCCAN LAMB SHANKS - CHEF NOT REQUIRED...
From chefnotrequired.com
PAPRIKA LAMB RECIPE | GOOD FOOD
From goodfood.com.au
PAPRIKA LAMB SHANKS - LUNCH RECIPES
From fooddiez.com
HUNGARIAN CHICKEN PAPRIKASH (CSIRKEPAPRIKáS) - UNSOPHISTICOOK
From unsophisticook.com
PAPRIKA LAMB SHANKS RECIPE - RECIPEZAZZ.COM
HOW TO MAKE PAPRIKA AT HOME - HOMEMADE PAPRIKA - HUNTER …
From honest-food.net
PAPRIKA CHICKEN STEW - SKINNYTASTE
From skinnytaste.com
SHANKS WITH SMOKED PAPRIKA AND GARLIC MASH RECIPE - GOOD FOOD
From goodfood.com.au
93 LAMB SHANK RECIPES IDEAS IN 2021 | LAMB SHANK RECIPE, LAMB …
From pinterest.ca
EASY PAPRIKA LAMB STEW RECIPE - MAGIC SKILLET
From magicskillet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search