DESCRIPTION:
You don’t have to be a master chef to master this Forage and Feast Cherry Lamb Shanks recipe. All you need are these easy step-by-step instructions from SA’s first Michelin Star chef Jan Hendrik van der Westhuizen. He’ll teach you how to make slow oven roasted lamb shanks, a chocolate cherry jus and how to use cacao nibs in a rub.
Tender lamb aside, the star ingredient is undoubtedly our exclusive Forage and Feast Dark Chocolate Coated Cherries. These hand-crafted treats are whole and plump sour cherries, coated in smooth Belgian dark chocolate – made from responsibly sourced cocoa. It elevates a simple shank to restaurant-style dinner.
So you see, you don’t have to dine out to dine well. Simply shop all the ingredients for these Forage and Feast Chocolate Cherry Lamb Shanks at a Checkers near you. Better yet, order them on the Sixty60 app, and we’ll deliver to your door.
INGREDIENTS:
For the Lamb Shank:
Forage and Feast Cold Extracted Extra Virgin Olive Oil
8 lamb shanks
1 onion; finely chopped
5ml coriander seeds
½ celery stalk; finely chopped
½ carrot; finely chopped
5g Living Herbs Thyme
1 garlic clove
600ml of lamb stock (can be replaced with beef stock)
20ml oxtail soup powder
2 star anise
1 bay leaf
Salt
Pepper
For the Forage and Feast Chocolate Cherry Sauce:
100g Forage and Feast Dark Chocolate Coated Cherries
15ml Forage and Feast Cold Extracted Extra Virgin Olive Oil
½ onion chopped
2g Living Herbs Thyme
1 garlic glove
40g fresh cherries
500ml braising liquid
200ml port
Salt
Pepper
METHOD:
- To make the lamb shanks, pre-heat the oven to 160°C.
- Drizzle Forage and Feast Olive Oil into a large pan and sear the lamb shanks on both sides until golden brown in colour.
- Whisk the cold lamb stock and oxtail soup powder together.
- Place the lamb shank and stock in a roasting dish and drizzle more olive oil over the lamb.
- Add remaining ingredients and roast in the oven for 5–6 hours.
- To make the chocolate cherry sauce, fry the chopped onion in a medium saucepan with Forage and Feast Olive Oil.
- Add the fresh thyme and garlic and cook over low heat for 2 minutes.
- Slice the cherries and add to the pot.
- Deglaze with port and flambé the mixture to cook out the alcohol.
- Add the braising liquid from the lamb shanks and simmer for 10 minutes.
- Strain the liquid into a clean pot.
- While whisking over a low heat, add the Forage and Feast Dark Chocolate Coated Cherries.
- Once combined remove from the heat and serve with the lamb shank.