Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat, then brown 4 lamb shanks on all sides until deeply colored, about 5-7 minutes per side, and remove them from the pot.

2. 2

   Add 2 large diced yellow onions to the same pot and sauté until softened, about 5 minutes, then stir in 4 minced garlic cloves, 3 tablespoons of Hungarian sweet paprika, 1 teaspoon of hot paprika, and 1 teaspoon of crushed caraway seeds, cooking for 1 minute until fragrant.

3. 3

   Stir in 2 tablespoons of tomato paste, then deglaze the pot with 1 cup of dry red wine, scraping up any browned bits, and bring the liquid to a simmer, cooking until reduced by half, about 5 minutes.

4. 4

   Pour in 4 cups of beef broth and add 2 bay leaves, returning the browned 4 lamb shanks to the pot, ensuring they are mostly submerged, then cover and simmer over low heat for 2 hours.

5. 5

   Add 500 grams of peeled and quartered potatoes and 1 large diced green bell pepper to the pot, gently stirring them in, then continue to simmer covered for another 1 hour, or until the lamb is fork-tender and vegetables are cooked through.

6. 6

   Carefully remove the 4 lamb shanks, potatoes, and green bell pepper from the pot, keeping them warm, then whisk 1/2 cup of sour cream into the simmering sauce in the pot until well combined and slightly thickened.

7. 7

   Arrange the Hungarian lamb shanks with the potato and pepper mixture on plates, generously spooning the paprika-sour cream sauce over them, and garnish each serving with 2 tablespoons of chopped fresh parsley.