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.
salt & freshly ground black pepper (sea salt used)
3 green capsicum (bell peppers, cored, seeded and cut into chunks)
2 garlic cloves (minced)
2 large onions (diced)
2 tablespoons sweet paprika
3 tablespoons plain flour
2 cups dry white wine
3 cups chicken stock
2 (400 g) diced tomatoes (canned)
2 bay leaves
2 carrots (medium peeled, cut into chunks)
250 g sour cream
2 tablespoons parsley (fresh chopped)
400 g egg noodles (fresh cooked and drained)
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.
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