Chakalaka Lamb Shanks with Risotto Style Samp & Beans

Ingredients 

FOR CHAKALAKA LAMB SHANKS

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 AND 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 

Directions 

Brown Shanks

Heat instant 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 

Heat instant pot on the Sauté function for 8 minutes . 

Using the same oil the shanks browned in, add 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 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 35minutes + 15 minutes natural release. Shanks should be falling off the bone.

When ready set aside for service 

Samp & Beans

Heat Instant Pot on Sauté mode for 12 minutes on a high heat. 

Melt butter in the pot , then add your onions, garlic and mushrooms . Sauté for 4-5 minutes until soft . 

Decant cans of samp and beans into the pot, pour in the the stock and cream , stir and allow to simmer and thicken for the remaining time . 

Serve Chakalaka Lamb shank on a bed of the Risotto style samp and beans