📝 About This Recipe
This signature dish is a soul-warming celebration of Cape Malay heritage, blending the robust traditions of South African Dutch cooking with the vibrant, aromatic spices of the East. Succulent lamb shanks are slow-cooked until they fall off the bone in a fragrant gravy enriched with turmeric, ginger, and sun-dried apricots. It is a masterclass in the 'sweet and savory' profile that defines Cape Town’s Bo-Kaap culinary scene, offering a deep, complex heat that warms the palate without overwhelming it.
🥗 Ingredients
The Meat
- 4 pieces Lamb Shanks (trimmed of excess fat, roughly 350-400g each)
- 3 tablespoons Vegetable Oil (for searing)
- to taste Salt and Black Pepper (for seasoning the meat)
Aromatics and Spices
- 2 Large Onions (finely sliced into half-moons)
- 4 Garlic Cloves (minced)
- 2 tablespoons Fresh Ginger (finely grated)
- 3 tablespoons Cape Malay Curry Powder (a mild, aromatic blend)
- 1 teaspoon Turmeric (ground)
- 1 large Cinnamon Stick (whole)
- 2 pieces Star Anise (whole)
- 4 Cardamom Pods (bruised to release oils)
The Braise
- 3 cups Beef or Lamb Stock (low sodium)
- 1 can Canned Chopped Tomatoes (400g)
- 1/2 cup Dried Apricots (halved)
- 2 tablespoons Fruit Chutney (preferably Mrs. Ball’s Original)
- 1 tablespoon Brown Sugar (to balance acidity)
For Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 2 tablespoons Toasted Almond Flakes (for crunch)
👨🍳 Instructions
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1
Preheat your oven to 160°C (320°F). Pat the lamb shanks dry with paper towels and season generously with salt and black pepper.
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2
In a large, heavy-based Dutch oven, heat the vegetable oil over medium-high heat. Sear the lamb shanks in batches until deeply browned on all sides (about 8-10 minutes total). Remove and set aside on a plate.
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3
Reduce the heat to medium. In the same pot, add the sliced onions. Sauté for 8-10 minutes, stirring frequently, until they are soft and a deep golden brown.
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4
Add the garlic and grated ginger to the onions. Cook for another 2 minutes until fragrant, being careful not to burn the garlic.
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5
Stir in the Cape Malay curry powder, turmeric, cinnamon stick, star anise, and cardamom pods. Toast the spices for 1 minute to release their essential oils.
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6
Pour in the chopped tomatoes and fruit chutney, stirring to scrape up any browned bits (fond) from the bottom of the pot.
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7
Add the stock, brown sugar, and dried apricots. Stir well and bring the liquid to a gentle simmer.
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8
Return the lamb shanks (and any juices from the plate) to the pot, ensuring they are mostly submerged in the liquid.
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9
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, turning the shanks halfway through.
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10
Check the meat after 2.5 hours; it should be tender and starting to pull away from the bone. If the sauce is too thin, remove the lid and simmer on the stovetop for the final 15 minutes.
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11
Taste the sauce and adjust seasoning with more salt, pepper, or a teaspoon of sugar if needed to balance the spice.
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12
Skim off any excess fat from the surface of the sauce before serving. Remove the whole spices (cinnamon, star anise) if desired.
💡 Chef's Tips
For the best flavor, make this dish a day in advance; the spices develop beautifully overnight in the fridge. If you can't find Cape Malay curry powder, use a mild Madras powder and add 1/2 tsp of ground cumin and 1/2 tsp of ground coriander. Don't rush the onion-browning stage; the caramelized onions provide the base color and depth for the entire gravy. Always sear the meat at a high temperature to create a crust, which locks in the juices during the long braise. If the sauce looks too dry during cooking, add a splash of water or more stock to keep the shanks hydrated.
🍽️ Serving Suggestions
Serve over a bed of Yellow Rice (Geelrys) with raisins for a truly authentic experience. Pair with a side of Sambal (finely chopped onion, tomato, and chili with vinegar) to cut through the richness. Warm buttery Roti or Naan bread is perfect for mopping up every last drop of the aromatic gravy. A glass of South African Pinotage or a bold Shiraz complements the spicy-sweet notes of the lamb. Add a dollop of cooling cucumber raita on the side if you prefer a milder heat profile.