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Slow‑Cooked Lamb Shanks (Fall‑Off‑the‑Bone Tender Paprika Recipe)

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Recipe Overview
This slow‑cooked lamb shank recipe delivers melt‑in‑your‑mouth meat in a rich, aromatic sauce. Whether you’re cooking for a cosy family dinner or entertaining guests, this dish always impresses. The best part? It’s incredibly simple — the oven does most of the work.

The ultimate comfort dish — Lamb shanks, rich, hearty, and unbelievably flavourful

Ingredients for the lambshank recipe

  • Carrots
  • Cherry tomatoes
  • Celery
  • Zuchini
  • Mini potatoes or potatoes diced
  • 5/6 Garlic pods
  • Rosemary
  • Oregano (or Mixed Italian herbs)
  • Thyme
  • Paprika 2 teaspoons
  • Pinch of Nutmeg powder or nutmeg pieces
  • Pinch of garam masala (quarter teaspoon)
  • Crushed pepper or black pepper (quarter teaspoon)
  • 2 teaspoons salt
  • Corn flour 2 teaspoons
  • Beef stock or beef stock cubes dissolved into a glass of water
  • Red wine two cups
  • Apple and cider vinegar or Malt vinegar 3 or4 teaspoons
  • 4 Lamb shanks (serves 3 or 4 people)
  • Bread/Naan

Prep for lamb shank recipe:

Vegetables

Chop veges into appropriate size pieces. Chop the onions into large pieces. Slice/cut celery, carrots, potatoes and zucchini into medium thick pieces or sticks as preferred.  Place in baking tray spread out to make a cut vegetable base (on which you will put the lamb shanks).

Quick Prep the lamb shanks, by sprinkle a bit of paprika on it, olive oil , rub it on lamb shanks and place on a frying pan to seal/sear it, by frying for 2 mins in one/two spoon of olive oil/canola oil.  

Recipe method:

-Cook in fan forced oven at 150% for 2.5 to 3 hours or optionally can also be cooked in a dutch oven casserole dish

Place the Lamb shanks on top of chopped vegetables in the baking tray. Sprinkle two teaspoons of paprika onto lamb shanks, two teaspoons’ garlic or 5 crushed garlic pods, add half tea spoon black pepper and two tea spoons salt.  Add/sprinkle the herbs, thyme, oregano, rosemary, salt, pepper, wine, vinegar, beef stock onto the lamb shanks and vegetables. Cook in oven for 2.5 to 3 hours. Sprinkle corn flour on top.

The veges will release some water after initial cook in the tray and so I normally add the liquids over the 2.5 hours in 2 halves’, adding half at start and then the other half midway through cook.  Flip and mix the ingredients halfway through the cook.

As the 2.5 to 3 hours might make the vegetables quite soft, you can opt to put in some veges gradually over the cook, with some of them in the start with the lamb. 

Best served with Bread, naan or pulao rice

Tools/ingredients you might need :

Heavy‑duty Dutch oven casserole dish/fan forced oven

Stainless steel tongs

Garlic press

Measuring spoons

Heat‑resistant spatula

Garam masala spice

Paprika

Check out a sweet dish recipe to go with our lamb shanks recipe and also check out our old lambshanks recipe with wine for some variation

    Traditional Fruit Salad Recipe with Custard

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    custard fruit salad
    Custard Fruit Salad

    Custard Fruit Salad Recipe

    This recipe has been one of my favourites since I was a kid. It’s a simple recipe using fruits and custard and yet so amazingly delicious.  We normally had it after dinner or lunch as a dessert alternative and quite often in summer, as it felt better having it in summer.

    Custard was not available readymade at that time and so custard powder had to be bought and custard would need to be made with the custard powder. Today we just need to pick ready to eat custard from the cold section in coles super markets and add the fruits.

    Here is the simple fruit salad recipe

    Ingredients for custard fruit salad recipe

    Apple pieces

    Pear pieces

    Banana pieces

    Custard

    Optional fruits to add:

    Different fruits for different tastes. When it comes to fruits everyone has their favourites and also dislikes and so each might skip on some fruits and add some others, however grapes (cut in halves), glazed cherries, soft pomegranate seeds seem to add a unique nice taste if added to the fruit salad.

    I would definitely not add fruits that have too much water content like watermelon etc or fruits that have a very strong flavour as they can change the flavour of the fruit salad. I would also have an even mix of fruits so that one particular fruit doesn’t take over the taste of the fruit salad.

    How many does this serve:

    If you go with 1apple, 1 pear and 1 banana cut into pieces with a 600 g custard you can easily serve 5 to 7 people in a small serve like in the pic and still have spare custard remaining. If you want a little bit more cut more fruits to add.

    How to make the custard fruit salad

    • Dice or cut the fruits into small cubes or proportionate eating pieces (not too small, not too big) and put it in a bowl.  (I normally also prefer to take the skin off some fruit like apples and pears before dicing, but that is up to you)
    • Pour cold custard over the fruits so that the custard covers all the fruits

    Your fruit salad is ready to serve

    coles vanilla custard
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