Chakalaka Lamb Shank 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

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Duck Confit

Ingredients 

For duck 

3- 4 duck legs

1 tablespoon of sea salt flakes

5 thyme sprigs

3 bay leaves 

4 garlic cloves , smashed 

Duck fat potatoes 

700g baby potatoes 

Duck fat , rendered from duck legs

Salt & pepper 

For cabbage 

2 Tbsp butter 

1/2 red cabbage , shredded

1 apple , cored and sliced 

2 Tbsp Honey

2 Tbsp sherry vinegar or red wine vinegar 

1/2 cup water 

Directions 

Duck 

Dry brine the duck legs in the fridge for 24 hours with sea salt flakes , thyme sprigs, bay leaves and smashed garlic cloves 

When ready to cook

Put Instant Pot on Sauté mode for 10 min on High, Fry skin side down for 5 min until skin turns golden and fat renders off, then turn and brown the other side for a further 5 minutes. 

When duck legs are golden and the fat has rendered off , Add garlic cloves , bay leaves and thyme from dry brine and set Instant Pot to pressure cook for 35 min on High and 10 minutes on natural release

Remove duck fat and place in a bowl. 

Set Instant Pot to Air Fry for 5 minutes at 190 to crisp duck legs for serving.

Potatoes

Add potatoes to pot , add 1/2 cup of water and set Instant Pot to Pressure Cook on high for 8 minutes, Quick release then discard water . 

Transfer potatoes into air fryer basket, drizzle with duck fat , season with salt & pepper and thyme sprigs. 

Set Instant Pot to Air fryer mode for 10 minutes on 200 until crispy 

Cabbage 

Set Instant Pot to Sauté for 5minutes on high. 

Melt butter and add cabbage and apple, coating with the butter . 

Add honey , vinegar and water. Press cancel and set Instant pot to Pressure Cook on High for 5 minutes, and 10 minutes natural release 

Serve duck with crispy duck fat potatoes and braised red cabbage 

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Duck Confit