Skip to content Skip to navigation
Promo Alerts

Never miss another great deal with promo alerts!

Simply activate Promo Alerts on products you love to buy.
Get the latest promos delivered straight to your inbox.

Are you sure you want to opt out?

You won't receive email alerts on in-store promotions

Yes

Forage and Feast Chocolate Cherry Lamb Shanks by Jan Hendrik van der Westhuizen

360 Minutes
8 Servings
18 Ingredients

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.

 

Directions

1. To make the lamb shanks, pre-heat the oven to 160°C.

2. Drizzle Forage and Feast Olive Oil into a large pan and sear the lamb shanks on both sides until golden brown in colour.

3. Whisk the cold lamb stock and oxtail soup powder together.

4. Place the lamb shank and stock in a roasting dish and drizzle more olive oil over the lamb.

5. Add remaining ingredients and roast in the oven for 5–6 hours.

6. To make the chocolate cherry sauce, fry the chopped onion in a medium saucepan with Forage and Feast Olive Oil.

7. Add the fresh thyme and garlic and cook over low heat for 2 minutes.

8. Slice the cherries and add to the pot.

9. Deglaze with port and flambé the mixture to cook out the alcohol.

10. Add the braising liquid from the lamb shanks and simmer for 10 minutes.

11. Strain the liquid into a clean pot.

12. While whisking over a low heat, add the Forage and Feast Dark Chocolate Coated Cherries.

13. Once combined remove from the heat and serve with the lamb shank.

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