LAMB SHANKS WITH CHAKALAKA & RISOTTO STYLE SAMP

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For chakalaka lamb shanks:

INGREDIENTS:

• 3 Tbsp oil
• 1-2 lamb shanks
• 1 onion, finely chopped
• 1 Tbsp, crushed garlic
• 1 Tbsp chopped birds eye chilli (optional)
• 1 red bell pepper, finely chopped
• 1 green bell pepper, finely chopped
• 5 carrots, grated
• 1 can of diced tomatoes
• 1 can of baked beans
• 2 Tbsp Mild curry powder
• 1/2 cup vegetable stock

For Samp & Bean style risotto:

• 2 cans of samp and beans
• 1 onion, finely chopped
• 1 Tbsp crushed garlic
• 100g brown mushrooms, sliced
• 100ml chicken stock
• 50ml fresh cream
• 50g butter

Method

Brown Shanks:

Heat inner pot using Sauté function for 10 minutes on high.
Season lamb shanks with salt & pepper and drizzle the pot with oil.
Brown each side for 5 minutes then remove and set aside.

Chakalaka:

In the same inner pot, add a bit more oil and the onion, pepper, garlic, carrots and mild curry spice. Sauté for about 2-3 minutes until softened.
Deglaze with veg stock, scrapping off any bits that may stuck onto the bottom or sides of the inner pot. Add canned tomatoes, bakes beans and tomato paste, stir everything until well combined.  Return lamb shank to the pot.

Set Instant Pot to Pressure Cook on High for 35 minutes and allow a 15 min Natural Release.  When the pin drops, open the lid and decant onto a platter for serving later. The lamb shanks will be falling off the bone.