Camp oven receipes

I think thats a Bl00dy generous offer...will get the missus to have a think about this, when do you need the ideas by?

Hey Starky,

Stewed Lamb shanks (you can substitute osso bucco)

the ingredients are for 2 shanks or 4 pieces of osso bucco

Lamb shanks
place shanks in cold salted water and bring to boil, once at boil simmer for 60 minutes
remove from water and allow to drain
* in a preheated camp oven add about 3 tablespoons of oil,
once the oil is hot add the following
teaspoon oregano
teaspoon chopped parsley
1 diced onion
garlic paste to taste
chilli (optional)
1 coarsely grated carrot
2 coarsely grated potatoes

stir this until the onion is transparent

add 2 cans of peeled tomatoes (before adding remove liquid and squeeze the tomatoes to break them up

add a bay leaf
add salt
add 1-2 glasses of white wine
stir and then add the shanks

bring to boil and then allow to simmer for 45 to 60 minutes
(if your sauce looks watery after this take the shanks out and boil with out the lid for a further 10 - 15 minutes

Once done add the shanks to sauce mixture

Serve on a bed of mashed potatoes with vegies

(don't forget to pour sauce over the shank once you place it on the potato)

If using osso bucco pieces you do not need to boil them just dip them in flour and give them a light fry and then just follow the steps at the asterick

It sounds like a lot of work but most of the time is spent sitting around the fire with a beer in your hand watching it boil and simmer.

As in my recipie that Viv Moon published in the Feb edition of 4x4Lamb

Tapenade in the Camp Oven

8 fillets anchovies
4 cloves garlic
20 kalamata olives
juice of 1 lemon
1 onion
ground black pepper
Italian parsley
6 lamb pockets

Chop anchovies, garlic, parsley, onion, olives. Mix lemon juice into this.
Stuff into the lamb pockets. Rub salt & fresh ground black pepper over lamb and cook in camp oven. Note: Tapenade can be made a day or two before & kept chilled.

Enjoy..........

I'm told there is a great camp oven cook book by Jack Absolum (spelling), I've looked in a few book stores but hav'nt seen it yet, and it's not on this wonderfull site yet either.

Just buy "good" meat bigest lump that will fit in oven and cook it slow, if must rub lighly with olive oil and salt gives tasty crust, good meat needs no help then use your smaller ovens to do somes greens ect

Carnivore frank

ps put grill in bottom meat wont stick