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60 • minutes
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4 • serves
difficulty icon
Not too hard!

Chocolate Lamb Shanks

5/5 (2)


  • tick4 lamb hind shanks (we love Pure South)
  • tick3 tbsp Chantal Organics Extra Virgin Olive Oil
  • tick1 onion, diced
  • tick3 garlic cloves, crushed
  • tick2 cups beef stock (we love Kallo beef stock cube)
  • tick1 cup red wine
  • tick1 tbsp Chantal Organics Tomato Paste
  • tick¾ cup Chantal Organics Chopped Tomatoes
  • tick1 tbsp red wine vinegar
  • tick2 tsp chilli powder, optional
  • tick1 cinnamon quill
  • tick1 red chilli, chopped (optional)
  • tick½ orange, juice and grated zest
  • tick20g dark chocolate, shaved (we love Loving Earth)
  • tickSalt and pepper, to taste
  • Serve with (optional)
  • tickCrusty white bread
  • tickWe use Instant Pot 5.7l Duo Pressure Cooker


  • Step 1.

    Add oil to a large deep frying pan over high heat. Sear the lamb shanks until browned, in batches, then set aside. Turn the heat down to medium, add extra oil if needed, then add onion and garlic to the pan. Sauté for 3-4 minutes, stirring often.

  • Step 2.

    Place the lamb shanks in a pressure cooker bowl with bone sticking upward. Add the rest of the ingredients, so the lamb meat is covered. Cook for 45 minutes. The shanks will cook beautifully - meat easily pulls off the bone. If you are using a conventional slow cooker, cook on High for 4 hours or on Low for 8 hours.

  • Step 3.

    Remove cinnamon quill then season to taste with salt and pepper. Serve with crusty white bread or your favourite sides.

Chantal Organics Products used

Tamari Soy Sauce
Extra Virgin Olive Oil
Tomato Paste
Chopped Tomatoes

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