Stroganoff goes extra hearty with fall-apart lamb shanks adding even more richness to this winter staple, and making it fancy enough to serve up at your next dinner party. Shanks for the memories!
Ingredients
Method
Heat half of the oil in a large frying pan on medium-high. Cook lamb, in 2 batches, for 6-8 minutes, or until browned all over. Transfer to a plate.
Heat remaining oil in same pan. Cook chopped onion, stirring occasionally, until softened. Add bacon. Cook, stirring, for 3-5 minutes, or until browned. Add flour and cook for 1 minute. Add tomato paste, garlic and paprika. Cook for 1 minute, stirring to coat.
Transfer onion mixture to the bowl of a 5.5L slow cooker. Stir in stock, then mushrooms. Add lamb. Season, then cover with lid. Cook on HIGH for 4 hours (or LOW for 8 hours), or until lamb is tender.
Transfer lamb to a plate. Stir sour cream into sauce in slow cooker bowl. Sit lamb and sauce on top of cooked pasta. Dollop with extra sour cream, if desired. Garnish with chopped parsley. Serve.