Embracing Winter: A Recipe for Slow Braised Lamb Shanks under the Kalahari Stars

“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.

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Under the Olive Trees

I love the olives trees behind my house. It reminds me of Psalm 128:3 “Your children will be like young olive trees around your table.”

This week was Lorene’s last week at school. 12 years of schooling went by in the blink of an eye… no more packing lunch boxes, no more driving around Windhoek with sport gear cluttering the car, no more weekends spent next to a netball court cheering her on, no more impromptu mother daughter lunch dates. It is now the last weeks of preparation before her finals start in November. And then she is off to college, far from home and my Kalahari kitchen table.

I will miss our late nights drinking tea and solving the world’s problems. I will miss our noisy family lunches after school, hearing about all the day’s news and girls’ drama. I will miss our weekend baking marathons and experimenting with new recipes. I will miss her. But she is so ready! Ready to face the world and to spread her wings.

Children desire our presence, not our perfection.

James Dobson

Here’s a classic Mediterranean lamb stew recipe that’ll recall memories of fun, busy, noisy days with a house full of teenagers. Made with lamb shanks, or lamb neck and using green olives, fresh tomatoes and strips of lemon peel, it has a rich but piquant flavour. Think of lamb neck as a mini oxtail: Once braised, the meat just falls of the bone. Not only is this a delicious off-cut, but it’s an inexpensive option, making it a great alternative to beef short ribs or lamb shoulder for a dinner party menu. Finish with sprigs of coriander to add a fresh and aromatic scent and serve with a generous hunk of sourdough bread to mop up any remaining juices. It will bring a smile to your face and ensure happy family memories around your table. Recipe page 2