Imagine the rich aroma of tender lamb braising with aromatic spices and vegetables, filling you with warmth at first bite. The succulent lamb, slow-cooked to perfection, pairs beautifully with a vibrant Cherry Peri glaze that adds a delightful kick.

Accompanied by colourful sautéed vegetables and creamy mashed potatoes, this dish is the star of O Macanese’s new Macau Winter Menu.

Ingredients:

For the lamb shank

• 300g lamb shank
• 50g carrot, chopped
• 50g celery, chopped
• 100g onion, chopped
• 10g garlic, minced
• 1 bay leaf
• 20g sweet paprika
• 50g Chinese ham, diced
• 100g Shaoxing wine

For the Cherry Peri glaze

• 50g red onion, chopped
• 10g garlic, minced
• 60g bird's eye chillies, chopped
• 60g red bell pepper, smoked
• 50g tomato, chopped
• 20ml olive oil
• 10ml lemon juice
• 10ml red wine vinegar
• 1 bay leaf
• 2g black pepper
• 2g dried oregano
• 2g smoked paprika
• 50g cheri puree

For the vegetables

• 50g broccoli, cut into florets
• 15g red radish, sliced
• 20g mushroom, sliced
• 15g carrot, sliced
• 15g baby corn, halved
• 10g green lettuce, shredded
• 10g radicchio, shredded
• 150g potato, peeled and cubed

Preparation:

For the lamb shank

• Season the lamb shank with salt and pepper. Let it marinate for at least 2 hours to enhance the flavours.
• In a deep pot, sauté the chopped vegetables until soft, about 5 minutes.
• Stir in the Shaoxing wine and diced Chinese ham. Pour in 500ml of vegetable stock and reduce the heat.
• After marinating, sear the lamb shank until browned, then transfer it to the pot.
• Cover the pot with aluminum foil and bake at 180°C for 3 hours, allowing the flavours to meld beautifully.

For the Cherry Peri glaze

• Use a blowtorch to smoke the red bell pepper, then clean it with kitchen paper.
• Sauté the red onion and garlic until soft. Add the tomato, smoked bell pepper, and remaining ingredients with 300ml of water. Cook on low heat for 30 minutes or until thickened.
• Pour the sauce into a blender and blend until smooth for a rich glaze.

For the vegetables

• Cut and blanch the vegetables in hot water.
• In a pan, sauté garlic in butter, then add the blanched vegetables and cook until tender.
• Stir in chopped parsley and set aside. Mash the boiled potatoes with butter, salt, and pepper.

To serve:

• Prepare the Lamb Jus: Remove the lamb from the pot and strain the jus. Reduce it in the pot until halved, then add butter.
• Brush the lamb shank with the Cherry Peri sauce.
• Serve the mashed potato topped with the glazed lamb shank, surrounded by sautéed vegetables.
• Serve hot, with lamb jus and extra Cherry Peri sauce on the side for a delightful winter feast.

Chanfana – Lamb Shank With Cherry Peri Glaze is available at O Macanese Restaurant, Mövenpick Hotel Hanoi Centre at 83A Lý Thường Kiệt, until January 6, 2025. For reservation, please dial +84 24 3822 2800. VNS