Easy recipe Lamb Paprikash Recipe

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about thirtyg unsalted butter (Recipes by ingridients butter) two tablespoons olive oil (Recipes by ingridients olive oil) about six French-trimmed lamb shanks two onions, chopped one teaspoon caraway seeds one one/two tablespoons paprika four garlic cloves, finely chopped two bay leaves two red capsicums, thinly sliced one tablespoon tomato paste (Recipes by ingridients paste) four hundredg canned chopped tomatoes one one/two cups (about three hundred and seventy-fiveml) beef stock one cup (two hundred and fiftyml) red wine one one/two tablespoons red wine vinegar (Recipes by ingridients vinegar) two large potatoes, cut into twocm cubes two tablespoons chopped flat-leaf parsley Noodle kugels (see related recipe) and sour, cream (Recipes by ingridients cream) to serveStep one Preheat the oven to one hundred and seventyC. Lamb Paprikash Recipe. Step two Melt half the butter (Recipes by ingridients butter) with one tablespoon of the oil in a large flameproof casserole over medium heat. In two batches, brown the lamb on all sides to seal. Remove the shanks from the pan and set aside. Step about three Heat the remaining butter (Recipes by ingridients butter) and oil in the pan, add the onion and cook over medium heat for ten minutes, stirring occasionally, until softened. Add the caraway seeds, paprika, garlic and bay leaves and cook, stirring, for a further minute. Lamb Paprikash Recipe. Return the lamb to the pan with the capsicum, tomato, paste (Recipes by ingridients paste) tomatoes, stock, wine and, vinegar (Recipes by ingridients vinegar) then bring to the boil, skimming the surface. Cover and bake for one hour about thirty minutes. Add the potato, cover and bake for a further about thirty minutes or until potato is tender and the meat (Recipes by ingridients meat) is almost falling off the bone. Step four Divide the lamb shanks and potato among about six serving plates and ladle over generous amounts of the paprikash. sauce (Recipes by ingridients sauce) Sprinkle with chopped parsley, drizzle with some sour, cream (Recipes by ingridients cream) and serve with noodle kugels..