Cordero chukulati – slow and low lamb shanks and chocolate

Cordero chukulati - slow and low lamb shanks and chocolate


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New ideas for dishes at our restaurants always appear as specials before getting a listing on the menu. This recipe was an instant hit. The magic of the velvety and dark chocolate combined with the succulent lamb shanks and spices makes this dish perfect for autumn.

Preheat the oven to 180°C/gas mark 4
Heat the olive oil in a large casserole over a medium heat. Reduce the heat to low and add the red onion, celery, carrot, chilli and garlic and sauté for about 10 minutes until the onion has softened. Add the red wine, lamb or beef stock and coriander, increase the heat and bring to the boil. Boil for 2 minutes to cook out the wine a little, then season with salt and pepper
Add the star anise, then the lamb shanks to the pan and reduce the heat to low so that the liquid is very gently simmering. Cover the pan and cook for about 1 hour, turning the shanks over regularly so that they cook evenly, until the meat is very tender
Meanwhile, sprinkle the squash discs with a little salt and olive oil and roast in a preheated oven for 30 minutes, or until golden and tender. Keep warm
Remove the shanks from the casserole and set aside to keep warm. Discard the star anise, then simmer the sauce, uncovered, for about 5 minutes until well reduced to a syrupy consistency, then stir in the chocolate. When the chocolate has melted, remove the casserole from the heat and use a stick blender to blitz the sauce a little, leaving it with plenty of texture
To serve, put 1 shank on each of 4 dinner plates. Pour equal amounts of the sauce over each shank and sprinkle with the crumbled chestnuts. Serve with a roasted squash disc on the side
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