Name: Lamb shank stroganoff
Prep time: 10 min
Cook time: 290 min
Total time: 300 min
Yield: 4
Ingredients: 2 Tbsp olive oil; 4 lamb shanks, French trimmed (2kg); 1 brown onion, roughly chopped; 250g middle bacon rashers, roughly chopped (about 3cm pieces); ¼ cup plain flour; 1 Tbsp tomato paste; 3 cloves garlic, finely chopped; 2 tsp paprika; ¾ cup chicken stock; 200g button mushrooms; 200g swiss brown mushrooms; 6 large portobello mushrooms, halved; Sea-salt flakes and freshly ground black pepper, to season; 2 Tbsp sour cream, plus extra, to dollop (optional); Cooked pappardelle pasta and chopped flat-leaf parsley leaves, to serve

Lamb shank stroganoff

A classic with a twist.

Serves 4

Prep

10M

Cook

4H 50M

Total

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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

2 Tbsp olive oil

4 lamb shanks, French trimmed (2kg)

1 brown onion, roughly chopped

250g middle bacon rashers, roughly chopped (about 3cm pieces)

¼ cup plain flour

1 Tbsp tomato paste

3 cloves garlic, finely chopped

2 tsp paprika

¾ cup chicken stock

200g button mushrooms

200g swiss brown mushrooms

6 large portobello mushrooms, halved

Sea-salt flakes and freshly ground black pepper, to season

2 Tbsp sour cream, plus extra, to dollop (optional)

Cooked pappardelle pasta and chopped flat-leaf parsley leaves, to serve

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.

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