Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Trim 4 lamb shanks of any excess silver skin and fat, then make two to three shallow incisions into the meat of each shank for better marinade penetration.

2. 2

   In a large bowl, combine 4 tablespoons of Hungarian sweet paprika, 1 tablespoon of Hungarian hot paprika, 8 minced cloves of fresh garlic, 2 teaspoons of crushed caraway seeds, 2 teaspoons of dried marjoram, 2 teaspoons of kosher salt, 1 teaspoon of freshly ground black pepper, and 60 ml of white wine vinegar to form a thick paste.

3. 3

   Thoroughly coat all surfaces of the 4 lamb shanks with the paprika marinade, ensuring the paste gets into the incisions, then cover the bowl and refrigerate for at least 8 hours or preferably overnight.

4. 4

   Preheat a tandoor oven to a high temperature, around 230 degrees Celsius (450 degrees Fahrenheit), or a conventional oven to the same temperature, placing an oven-safe pot or Dutch oven inside to preheat as well.

5. 5

   Carefully remove the preheated pot from the tandoor or oven, add 2 tablespoons of pork lard, and sear the 4 marinated lamb shanks for 3-4 minutes per side until deeply browned on all surfaces.

6. 6

   Remove the seared lamb shanks from the pot, add 2 thinly sliced large yellow onions to the pot and sauté for 5 minutes until softened, then stir in 400 grams of crushed tomatoes and 250 ml of beef broth, scraping any browned bits from the bottom.

7. 7

   Return the 4 seared lamb shanks to the pot, nestling them into the onion and tomato mixture, then cover the pot tightly and place it back into the tandoor or oven, reducing the heat to 160 degrees Celsius (325 degrees Fahrenheit) and baking for 2.5 to 3 hours, or until the lamb is fall-off-the-bone tender.

8. 8

   Carefully remove the pot from the oven, let the Hungarian paprika lamb shanks rest covered for 15 minutes before serving the tender lamb with the rich pan sauce.