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Lamb Shanks with Red Wine & Chocolate Sauce

Braised Lamb, Red Wine Chocolate Sauce

Get ready to meet the Rockstar of dinner dishes: fall-off-the-bone braised lamb rocking a killer red wine chocolate gig, backed by the smooth beats of sweet potato mash and the crunchy riffs of kale. Dive into a meal that's less 'fine dining' and more 'hell yeah, dining. Trust us - Its going to be one hellauva Meal!
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Servings 4

Ingredients
  

  • Lamb shanks x4
  • Red onion small
  • Celery 2 stalks
  • 1 Carrot
  • 6 cloves Garlic
  • 1 Red Chilli
  • 1 Star Anise
  • 300mls Red Wines
  • 500mls Beef Stock
  • 6 tbsp Olive Oil
  • 20g Dark Chocolate
  • 2 Sweet Potatoes (approx 800g)
  • 1 bunch Kale leaves only
  • 40g Butter
  • Salt and Pepper

Instructions
 

  • Add lamb back in and simmer for a couple minutes, coating lamb with the sauce Sweet Potatoes Peel the sweet potatoes and cut into 2cm pieces 2. Boil in salted water until soft (approx. 12-15 minutes) 3. Remove from water, allow the steam to evaporate for a minute. 4. Add butter and mash – I like to keep mine slightly chunky to add texture to the dish Kale 1. Fry kale for 2-3 minutes with olive oil and seasoning in a hot pan
  • Dice the onion, carrot, chili and celery into small even sized pieces, Pop to the side.
  • Season the lamb and sear in a hot oven-proof pan with olive oil – 8 minutes
  • Remove the lamb from pan and cook the diced vegetables until soft – 2/3 minutes
  • Add anise, stock & red wine. Bring to a simmer, add lamb and cover. Cook in the oven @ 150c for approx. 90 minutes or until lamb is falling off the bone
  • Remove from the oven – discard the anise and remove the lamb, cover and keep warm
  • Add the chocolate and reduce the sauce by ½ (approx. 15-20 minutes) and blend until smooth. Add lamb back in and simmer for a couple minutes, coating lamb with the sauce
  • Peel the sweet potatoes and cut into 2cm pieces. The boil in salted water until soft (approx. 12-15 minutes)
  • Remove from water, allow the steam to evaporate for a minute. Add butter and mash – I like to keep mine slightly chunky to add texture to the dish
  • Fry kale for 2-3 minutes with olive oil and seasoning in a hot pan
  • Plate up the sweet potato mash first, then add Lamb Shank and drizzle over sauce. Serve kale to the side and pour a glass of red wine and enjoy.

Notes

• The lamb shanks can be made in advance – infact most slow cooked dishes taste better reheated as it gives a chance for the spices to blend together as it cools
• Lamb shanks can be frozen – I recommend removing meat from the bone to make it easier for you. That is unless you want to keep the bone for presentation purposes
• Not a chocolate fan? You can omit the chocolate or reduce the quantity no problem but I like the extra flavour the chocolate & chili bring to the dish
• Searing the lamb at the start is very important. It helps release some of the fat but the more colour you get on the them the more flavour it adds. Just don’t burn them ????