This glorious lamb shank dish by Martin Morales would work as well as a winter warmer as it would a dinner party dish. The combination of dark chocolate, star anise and Peruvian ají panca chilli make a beautifully rich sauce, filled with heady flavours and a hint of spice. This recipe is taken from Andina: The Heart of Peruvian Food by Martin Morales, published by Quadrille. Photography by David Loftus.
Cordero chukulati – slow and low lamb shanks and chocolate