“The silence of the desert and the blanket of stars above during winter in the Kalahari are a humbling reminder of nature’s vastness and beauty.”– Unknown

As the sun begins its slow descent towards the horizon, casting longer shadows across the red sands of the Kalahari, a whisper of change stirs in the air. The relentless heat of the day begins to yield, offering a fleeting respite to man and animal. It was a hot dry summer. In the distance, the camel thorn trees stand watch against the horizon…even they seem to sense the changing season, their branches rustling softly in the gathering south wind.

At nightfall, the sky transforms into a canvas of breathtaking beauty. Stars emerge one by one, their twinkling lights piercing the darkness. In the quiet of the desert night, one can almost hear the whispers of winter approaching. It is a subtle shift, imperceptible to all but those attuned to the rhythms of the land.

Fires crackle to life, warm blankets are carefully unwrapped as we prepare for the winter. The secrets of winter recipes are unearthed from dusty cookbooks and cherished family traditions. Fragrant spices are measured out with care, infusing the air with the promise of hearty stews and steaming bowls of comfort. Yes, it is time for hearty stews, winter comfort food and slow cooking…

Join me in my Kalahari kitchen today as we cook this easy recipe. This is more than just a meal; it is a celebration of warmth, togetherness, and the simple joys of good food shared with loved ones.

Slow Braised Lamb Shanks in Red Wine

Ingredients:

• 4 lamb shanks, around 13 oz / 400g each
• 1 tsp cooking/kosher salt
• 1 tsp ground black pepper
• 2 tbsp olive oil
• 1 teaspoon fresh chilli, chopped
• 1 onion, finely diced
• 3 garlic cloves, minced
• 1 cup carrot, peeled, finely diced
• 1 cup celery, finely diced
• 2 1/2 cups red wine (full bodied, good value wine, not expensive!)
• 800 g / 28oz can crushed tomatoes
• 2 tbsp tomato paste
• 2 cups chicken stock
• 5 sprigs of thyme
• 2 dried bay leaves (or 4 fresh)

Instructions:

1. Preheat the oven to 180C/350F.
2. Season the lamb shanks with cooking/kosher salt and pepper.
3. Heat 1 tablespoon of olive oil in a large oven-proof pot over medium-high heat. Brown the lamb shanks in batches until all sides are golden. Remove lamb onto a plate.
4. Add the onion and garlic, sauté for 2 minutes.
5. Add the chilli, carrot, and celery. Sauté for a further 5 minutes.
6. Add the red wine, turn the heat up to bring to a simmer. Let it simmer for 2 minutes to cook out the alcohol.
7. Add the crushed tomatoes, tomato paste, chicken stock, thyme, and bay leaves. Bring to a simmer.
8. Place the lamb shanks in the pot, spoon over the sauce.
9. Cover with a lid, then transfer to the oven. Bake for 2 hours, then remove the lid and bake for a further 30 minutes to reduce the sauce.
10. Remove lamb shanks from the pot. Skim excess fat from surface of sauce and discard thyme and bay leaves. Adjust salt and pepper to taste.
11. Serve with mashed potato, polenta, or pureed butternut.
12. Sprinkle with fresh thyme leaves if using.
13. Serve with parmesan mash or polenta and braised sweetened carrots
14. ENJOY!