Slow Cooked
Camp Oven Lamb Shanks:
Lamb shanks...once cheap as chips, now a popular restaurant meal. This is a great winter meal around the campfire, but good any time you get out into the great outdoors. Can also be done on the stove-top or if you have a Dream Pot. Very easy to prepare, leaving you with plenty of fire-side relaxation time.
Ingredients
2 lamb shanks (you could make up to 4 with the same ingredients below as it makes lots of delicious sauce)
1 onion
1 large carrot
1 large zucchini
1 leek or capsicum
1 clove finely chopped or minced garlic (optional)
½ punnet fresh cherry or mini
Roma tomatoes OR 1 tin cherry tomatoes, OR a small tin of tomato soup
½ - 1 cup red wine (You guessed it...drink the rest of the bottle around the campfire!)
Rosemary – 2-3 large sprigs (if fresh is not available use 1 tsp dried rosemary)
Salt, pepper and 2 tablespoons plain flour
Potatoes to mash or a packet of pre-cooked long-life rice to serve.
Method
• Heat a little oil in
camp oven over fire. Lightly sprinkle lamb shanks with salt and pepper, coat with flour and then brown lamb shanks in
camp oven.
• Remove shanks, pour off any excess fat.
• Chop, slice, dice vegetables and add to
camp oven.
• Sauté vegetables and garlic.
• Add lamb shanks, tomatoes, wine and rosemary.
• Dig a slight indentation in the ground beside the
camp fire and place some hot coals in the indentation. Put the
camp oven on top of the coals and place some more coals on top of the lid of the
camp oven.
• Every 30 minutes turn the
camp oven 90o to even the heat from the fire, and top up the coals as they cool.
• Cooking time can vary between 1 ½ hours to 2 ½ hours depending on the heat of the coals and size of the shanks, so check your lamb shanks periodically. You only want them simmering slowly, so that the meat falls off the bone.
• Serve on a bed of mashed potato or rice to soak up the juices!
Enjoy.