Cordero Chukulati

Cordero Chukulati

David Loftus

Slow-and-Low Lamb Shanks & Chocolate. New ideas for dishes at our restaurants always appear as specials before getting a listing on the menu. This recipe was an instant hit. The magic of the velvety, dark chocolate combined with the succulent lamb shanks and spices makes this dish perfect for autumn.


Quantity Ingredient
2 tablespoons olive oil, plus extra for roasting
1 red onion, finely chopped
1 celery stick, finely chopped
1 carrot, finely chopped
panca chilli, deseeded and roughly chopped
or 1 tablespoon Picante de Huevos, panca chilli paste
2 garlic cloves, finely chopped
200ml red wine
300ml lamb or beef stock
1/2 bunch coriander, finely chopped
1 star anise
4 small lamb shanks
1 large squash, bulbous part sliced into 4 rounds
15g dark chocolate, (at least 70% cocoa solids)
2 dried chestnuts, crumbled, to serve
freshly ground black pepper


  1. Heat the olive oil in a large casserole over a medium heat. Reduce the heat to low and add the red onion, celery, carrot, chilli or chilli paste and garlic and sauté for about 10 minutes until the onion has softened. Add the red wine, lamb or beef stock and coriander, increase the heat and bring to the boil. Boil for 2 minutes to cook out the wine a little, then season with salt and pepper.
  2. Add the star anise, then the lamb shanks to the pan and reduce the heat to low so that the liquid is very gently simmering. Cover the pan and cook for about 1½ hours, turning the shanks over regularly so that they cook evenly, until the meat is very tender.
  3. Meanwhile, sprinkle the squash discs with a little salt and olive oil and roast in a preheated oven (180°C/gas mark 4) for 30 minutes, or until golden and tender. Keep warm.
  4. Remove the shanks from the casserole and set aside to keep warm. Discard the star anise, then simmer the sauce, uncovered, for about 5 minutes until well reduced to a syrupy consistency, then stir in the chocolate. When the chocolate has melted, remove the casserole from the heat and use a stick blender to blitz the sauce a little, leaving it with plenty of texture.
  5. To serve, put 1 shank on each of 4 dinner plates. Pour equal amounts of the sauce over each shank and sprinkle with the crumbled chestnuts. Serve with a roasted squash disc on the side.
Martin Morales
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