You can adapt this recipe for Cape Malay venison shanks by using lamb shanks. Or make it more budget friendly and use mutton chops or stewing beef. Either way, your kitchen will smell enticing.
Head straight on to the Recipe For ♥ Cape Malay Venison Shanks ♥
Whilst on the phone to a service consultant for our satellite television service, the person I was speaking to messed up. She turned off all our premium services. I did not know that this had happened until I got home. I contacted the call centre and spoke to someone who told me what had happened. And she promised to resolve it within an hour. I was very impressed when she called back an hour later. But not impressed when she told me that whatever had been done to our account would need a lot of technical adjustment. As this was beyond her capabilities she was handing it over to the IT department. By the time we went to bed, the situation had not been resolved. We had no access to any programmes we had recorded, nor anything on catch-up. By Saturday morning I was angry.
Today’s inspirational recipe from Lavender and Lime ♥ Cape Malay Venison Shanks ♥ #LavenderAndLime Click To Tweet
I could not watch anything while training, other than what was on live. And at 8am there is not that much choice. I did my best to get hold of someone who could resolve the issue before losing my sense of humour. Eventually I was put through to the senior supervisor. This was late Saturday afternoon, more than 24 hours after everything was cut off. She managed to sort everything out, and when she called back to tell me it had all been done I told her I expected some form of compensation. She offered me a movie from their Box Office at no charge, and I declined the offer. I let her know we had never once watched a movie on this platform. She then came back offering us a discount of one week’s worth of viewing. This might sound like a little, but was a gesture I accepted.
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Cape Malay Venison Shanks
- 30 mls canola oil
- 1 small onion, peeled and diced
- 2 whole cloves
- 2 juniper berries
- 1 quill cinnamon
- 5 mls garam masala
- 5 mls fennel seeds
- 1.25 mls medium curry powder
- 1.25 mls ground cumin
- 1.25 mls ground turmeric
- 1 clove garlic, grated
- 1 cm fresh root ginger, peeled and grated
- 165 mls water
- 10 mls tomato paste
- 1 tomato, chopped
- 2 venison shanks *
- freshly ground black pepper and salt to season
- fresh coriander, roughly chopped, to garnish
- Preheat the oven to 170° Celsius
- Place the oil into a large, heavy bottomed stove and oven proof pot and heat over a medium temperature
- Add the onion, reduce the temperature slightly, and sautée until soft
- Add the cloves, juniper and cinnamon, increase the temperature and cook until fragrant
- Add the garam masala, fennel, curry powder, cumin and turmeric, stir to combine and cook until fragrant
- Add the ginger and garlic, stir and cook until fragrant
- Add the water, tomato paste and tomato, increase the temperature slightly and stir to deglaze the pan
- Add the shanks, season generously and bring to a simmer
- Remove from the heat, cover with tin foil and place into the oven for 1 hour
- Remove from the oven, turn the meat and place back into the oven for 30 minutes
- Remove from the oven, remove the tin foil and place back into the oven for 30 minutes while you prepare some rice to go with your meat
- Remove from the oven, serve on a bed of rice and garnish with fresh coriander
Take a look at what was previously posted on Lavender and Lime on July 1:
- 2020: June 2020 Showcasing In My Kitchen
- 2019: Bircher Muesli
- 2016: What Was In My Garden May 2016
- 2015: July 2015 Showcasing In My Kitchen
- 2014: July 2014 Showcasing In My Kitchen
- 2013: July 2013 Showcasing In My Kitchen
- 2012: Mosbolletjies | Must Rolls
- 2011: Olive Tapenade
- 2010: Tomato And Aubergine Tart
9 thoughts on “Cape Malay Venison Shanks”
Hi, I’m always looking for new dishes and recipes to try because I enjoy cooking. I’m glad I found your post since it gave me a lot of wonderful ideas that have really motivated me. Keep sharing more recipes like this.
I cannot wait to make this. I’d also saved a cape Malay recipe recently that I came across. Such wonderful flavors.
They are the flavours I have come to love since living here 🙂
Hi Tandy, I’m sorry to hear about your satellite TV situation. I am embarrassed to say I don’t know how to do anything on any of our TV’s. I never watch TV and I’m not even sure which remote is which as the boys have all sorts of remotes for the play station and xBox. This recipe looks delish. A great variation for lamb shanks.
I would go dilly with no TV as I watch the news in both English and Italian, and a lot of sport 🙂
Oh Tandy, what a frustrating experience. We have had a similar one recently. When we changed our preferences and cut down on some services our Internet programming, by mistake the person disconnected our landline to help us reduce costs. Of course we did not ask for that nor did we want to be without a landline which I use .. Bottom line we did not find out for a day when a friend said – I’ve been trying to reach you but your phone has been disconected. It took 2 days to reconnect and as they explained- luckily we were still able to retain our current phone number. Crazy.
You were lucky to retain your land line number. I have had the same one for over 20 years, and even though we don’t use it, I won’t give it up.