Estonian Lamb Shanks in Sour Cream Sauce

Name: Estonian Lamb Shanks in Sour Cream Sauce
Cuisine: Estonian
Ingredients: 30 ml/2 tbsp plain (all-purpose) flour; 4 lamb shanks, about 200 g/7 oz each; 30 ml/2 tbsp vegetable oil; 2 small onions, finely chopped; finely grated rind of 2 lemons; 1 small bunch parsley, leaves finely chopped; 1 small bunch parsley, leaves finely chopped; 4 bay leaves; 2 carrots, diced; 2 large potatoes, peeled and diced; 800 ml/27 fl oz/scant 3¼ cups lamb stock; 150 ml/¼ pint/⅔ cup thick sour cream; salt and ground black pepper; salt and ground black pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food and Cooking of Estonia, Latvia and Lithuania

By Silvena Johan Lauta

Published 2009

About

In this adaptation of an old Estonian recipe, lamb shanks are casseroled with root vegetables, lemon juice and parsley for a robust meal. Sour cream thickens the cooking juices, making a rich sauce to accompany the lamb.

Ingredients

30 ml/2 tbsp plain (all-purpose) flour
4 lamb shanks, about

Europe
Estonia
Main course

Method

Preheat the oven to 180°C/350°F/Gas 4. Put the flour in a plastic bag and add salt and pepper. Drop in the lamb shanks and shake the bag to dust them evenly. Heat the oil in a deep flameproof casserole, and brown the shanks for about 10 minutes. Remove and keep

Per portion Energy 489kcal/2034kJ; Protein 21g; Carbohydrate 19.9g, of which sugars 5.7g; Fat 36.8g, of which saturates 16.6g; Cholesterol 98mg; Calcium 125mg; Fibre 3.4g; Sodium 100mg.