Hungarian Lamb Shanks with Paprika and Sour Cream
20M
2H and 50M
- Makes 4
- 4 lamb shanks
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons sweet Hungarian paprika
- 1 teaspoon caraway seeds
- 1 can (14 oz) diced tomatoes
- 2 cups beef broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1/2 cup sour cream
- Fresh parsley, chopped, for garnish
- Preheat your oven to 325°F (160°C).
- In a large oven-proof pot, heat the vegetable oil over medium-high heat. Season the lamb shanks with salt and pepper, then brown them on all sides. Remove the shanks and set aside.
- In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
- Stir in the sweet Hungarian paprika and caraway seeds, cooking for 1 minute to release their flavors.
- Add the diced tomatoes and beef broth, stirring to combine. Return the lamb shanks to the pot, ensuring they are mostly submerged in the liquid.
- Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven. Cook for about 2 to 2.5 hours, or until the lamb is tender and falling off the bone.
- Once the lamb is cooked, remove the shanks from the pot and keep them warm. Skim off any excess fat from the surface of the sauce.
- In a small bowl, mix the flour with a bit of water to create a smooth paste. Stir this into the sauce in the pot and cook over medium heat until the sauce thickens, about 5 minutes.
- Remove the pot from heat and stir in the sour cream until well combined. Adjust seasoning with salt and pepper if needed.
- Serve the lamb shanks with the sauce poured over them, garnished with fresh chopped parsley.
Hungarian Lamb Shanks with Paprika and Sour Cream: A Hearty Delight
History
The Hungarian Lamb Shanks with Paprika and Sour Cream is a dish deeply rooted in the culinary traditions of Hungary. This recipe reflects the country’s long history of sheep herding, which dates back to the Magyar tribes who settled in the Carpathian Basin in the 9th century. The use of paprika, a spice that became popular in Hungary in the 16th century after its introduction from the Americas, adds a distinctive flavor that has become synonymous with Hungarian cuisine. Over the centuries, this dish has evolved, but it remains a testament to the hearty and flavorful meals that Hungarian families have enjoyed for generations.
Taste Profile
Hungarian Lamb Shanks with Paprika and Sour Cream offer a rich and complex taste profile that is both comforting and indulgent. The lamb shanks, slow-cooked to perfection, become incredibly tender and absorb the flavors of the dish. The star of the flavor profile is undoubtedly the paprika, which imparts a deep, smoky, and slightly sweet taste. The addition of sour cream at the end adds a creamy texture and a tangy note that balances the richness of the lamb and the intensity of the paprika. This combination results in a dish that is both robust and harmonious, perfect for those seeking a satisfying and flavorful meal.
Cultural Significance
In Hungarian cuisine, the Hungarian Lamb Shanks with Paprika and Sour Cream holds a special place as a dish that embodies the country’s culinary heritage. It is often prepared for family gatherings and special occasions, symbolizing warmth, hospitality, and the joy of sharing a meal with loved ones. The use of paprika, a spice that is considered a national treasure in Hungary, underscores the dish’s cultural significance. Paprika is not just a flavoring agent but a symbol of Hungarian identity and pride. This dish, therefore, is more than just a meal; it is a celebration of Hungarian culture and tradition, bringing people together around the table to enjoy the rich flavors and comforting warmth of home-cooked food.
