Emerald Karoo Lamb with Rooibos-Infused Prunes and Silken Samp & Butternut Puree

Season the Karoo lamb shanks generously with sea salt and black pepper.

Heat olive oil in a large, heavy-bottomed Dutch oven or oven-safe pot over medium-high heat. Sear the lamb shanks on all sides until deeply browned, about 3-4 minutes per side. Remove the shanks and set aside.

Reduce heat to medium. Add chopped onions to the pot and sauté until softened and translucent, about 8-10 minutes. Add minced garlic and grated ginger and cook for another 2 minutes until fragrant.

Stir in the cinnamon stick, star anise, crushed cardamom pods, turmeric, cumin, coriander, smoked paprika, and allspice berries. Cook for 1 minute, stirring constantly, until aromatic.

Pour in the red wine, scraping the bottom of the pot to deglaze and release any browned bits. Let it simmer for 2-3 minutes until slightly reduced.

Add the canned chopped tomatoes, beef stock, brewed rooibos tea, pitted prunes, and brown sugar to the pot. Stir to combine and bring the mixture to a gentle simmer.

Return the seared lamb shanks to the pot, ensuring they are mostly submerged in the liquid. If not, add a little more stock. Cover the pot tightly with a lid and transfer it to a preheated oven at 160°C (325°F).

Braise for 3 hours, or until the lamb is fork-tender and easily pulls away from the bone. Flip the shanks halfway through cooking.

While the lamb braises, prepare the Samp & Butternut Puree: Soak the samp in cold water for at least 4 hours, or preferably overnight. Drain and rinse.

In a separate pot, combine the soaked samp with 3 cups of fresh water. Bring to a boil, then reduce heat and simmer, covered, for 1.5 to 2 hours, or until the samp is tender. Drain any excess water.

Steam or boil the diced butternut squash until very tender, about 15-20 minutes.

In a food processor, combine the cooked samp, tender butternut squash, unsalted butter, and heavy cream. Process until completely smooth and silken. Season with salt and pepper to taste. Keep warm.

Once the lamb is cooked, carefully remove the shanks from the pot and set them aside. Skim any excess fat from the braising liquid. Remove and discard the cinnamon stick, star anise, and cardamom pods (if easily found).

Place the pot back on the stovetop over medium-high heat. Bring the sauce to a vigorous simmer and reduce until it thickens slightly to a desired consistency, about 10-15 minutes. Taste and adjust seasoning as needed.

To serve, spoon a generous portion of the Silken Samp & Butternut Puree onto each plate. Top with a succulent Karoo lamb shank, liberally spooning the rich rooibos-infused prune sauce over the lamb. Garnish with freshly chopped coriander.