Description
Hearty Hungarian goulash gets a plant-based makeover with robust paprika-spiced vegetables and tender legumes simmering in a rich, aromatic broth. Comfort meets nutrition in this soul-warming dish you’ll crave on chilly evenings.
Ingredients
Scale
Main Ingredients:
- 46 lamb shanks
- 2 cups beef stock
- 112 cups red wine
- 400g passata
Vegetables:
- 1 large white onion, diced
- 2 large carrots, sliced thick
- 6 garlic cloves, minced
Herbs, Spices, and Seasoning:
- 2 tablespoons extra-virgin olive oil
- 1/4 cup flour
- 2 tablespoons tomato paste
- 2 beef bouillon cubes
- 1 teaspoon chopped rosemary
- 2 tablespoons chopped parsley (divided)
- 2 bay leaves
- Salt and pepper, to taste
Instructions
- Prepare workspace by arranging all ingredients and preheating oven to 175°C (350°F) for optimal cooking environment.
- Meticulously pat lamb shanks dry, then generously season with salt and pepper to enhance flavor profile.
- Select a large, heavy-bottomed pot and heat oil over medium-high temperature, creating a perfect searing surface.
- Carefully brown lamb shanks on all exterior surfaces, developing rich caramelization and sealing in succulent juices, then transfer to a separate plate.
- In the same pot, sauté diced onions and carrots until they become translucent and slightly softened, approximately 4-5 minutes.
- Add minced garlic and cook for an additional minute, releasing aromatic flavors without burning.
- Reintroduce seared lamb shanks to the pot, then sprinkle flour evenly, gently coating meat and vegetables to create a thickening base.
- Gradually pour wine, vegetable stock, passata, tomato paste, selected herbs, and bouillon, stirring thoroughly to integrate all components.
- Cover pot with a tight-fitting lid and transfer to preheated oven, allowing slow braising for approximately 2½ hours until meat becomes exceptionally tender and begins to separate from bone.
- Remove lamb shanks from pot, then reduce sauce on stovetop if needed to achieve desired consistency.
- Plate by spooning reduced sauce over lamb shanks, creating an elegant and flavorful presentation.
Notes
- Swap lamb with hearty mushrooms or jackfruit for a fully plant-based version that maintains rich, satisfying texture.
- Reduce cooking liquid slightly if using alternative protein to prevent excess moisture and maintain thick, robust sauce consistency.
- Gluten-sensitive cooks can substitute regular flour with cornstarch or gluten-free flour blend without compromising dish’s deep, complex flavor profile.
- Enhance vegetarian adaptation by adding smoked paprika or liquid smoke to recreate traditional goulash’s deep, meaty undertones.
- Prep Time: 15 minutes
- Cook Time: 2 hours 12 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Hungarian
Nutrition
- Serving Size: 46
- Calories: 91 kcal
- Sugar: 1 g
- Sodium: 210 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 15 mg