Chakalaka Lamb Shanks with Risotto Style Samp & Beans

“I love bringing my own twist to traditional South African dishes and so I made a Chakalaka Lamb shank with a Risotto style samp & beans with my new Duo Crisp. This dish feels like Home. One of the things I most enjoyed about using my Instant Pot is that I was able to cook the lamb shank at a reduced time instead of the usual 3 hours it would take me.”

- Luyanda
 

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 & 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.
 
Samp & Beans
 
Wipe down the inner pot and return to the Instant Pot. Set to Sauté and allow to warm up. Add butter to melt, then 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 . 
 
If using dry samp & beans, use a 1:3 ratio (1 cup dry samp & beans, 3 cups of stock water).  Select Pressure Cook on High for 40 mins and 5 min Natural Release. 
 
Serve Chakalaka Lamb shank on a bed of the Risotto style samp and beans.

For more by Luyanda, click here.