Lamb Shanks in the Cobb

Thanks Sandman,

I will follow your advice. And if I cook them to perfection I will share the details.

Yes! It comes included in the Mark II package deal from Snowys Outdoors.

Good thick base. Even use it on the gas hotplate for quick eggs'n'bacon in morning without firing up the Cobb.

Rosscoe,

What temperature should the meat thermometer be when they are cooked?

The thermometer does have temperature readings but I just use the lamb; pork or whatever markings on the dial

Sounds like a great recipe Trev, I will give it a go.

Because first of all I dont care how long it takes to cook, Im camping, whats the rush, the beer is cold.
Secondly because the Cobb was given to me as a gift so Im not about to keep it in the cupboard at home and buy a pressure cooker. Other wise my thread would have been "How to cook shanks on a pressure cooker" and someone would have replied with "Why bother, I use a Cobb to cook mine and they turn out great.
Thirdly and correct me if I am wrong but if I didnt have the Cobb and had to decide between that and a pressure cooker I think I would have chosen the Cobb because a pressure cooker cannot roast or grill like a Cobb can.
But each to his own i guess and no doubt you enjoy your pressure cooked food.
The first time I used my Cobb was last October at a place called Myroodah crossing near Camballin in the Kimberley. (I live in Broome) It was bloody hot so the roast went in the Cobb and I went back down into the water for a few hours. When I came out the meat was cooked perfectly and we even did a bread and butter pudding for dessert.
After that moment I was hooked. I have only used it once since to do a xmas pork whilst the lamb cooked in the oven. It too turned out great.

OK Troy, I think I owe you a recipe after that. This is our all time favourite Lamb Shanks recipe. It is for a pressure cooker, but you could adjust the times accordingly
Lamb Shanks with Garlicky Port Wine Sauce
Servings [Reset] Keys : Meats Alcoholic
Ingredients :

2 x Lamb shanks, about 1 pound each
Salt and freshly ground black pepper to taste
1 tbl Olive oil
10 x Cloves garlic, peeled and left whole
1/2 cup Chicken stock or broth
1/2 cup Port wine*
1 tbl Tomato paste
1/2 tsp Dried rosemary
1 tbl Unsalted butter
1 tsp Balsamic vinegar (up to 2)

Method :
Trim excess fat from the lamb shanks and season them with salt and pepper.
Heat the oil in the pressure cooker. Add the shanks and brown on all sides.
When they are almost completely browned, add the garlic cloves and cook until they are lightly browned but not burned. Add the stock or broth, port, tomato paste, and rosemary, stirring so the tomato paste dissolves.
Close the pressure cooker and bring up to full pressure (15 pounds). Reduce heat to stabilize pressure and cook for 30 minutes.
Release pressure and remove the lamb shanks. Return the pressure cooker to the stove. Boil, uncovered, for 5 minutes to reduce and thicken the sauce.
Whisk in the butter, then add the vinegar. Serve the sauce over the lamb shanks. Great with mashed potatoes.
*If you don't have port, you can use marsala or sweet sherry, or, what I often do, the cooking marsala that is sold in grocery stores. The only thing about the latter is that it is heavy with salt.
(Contemporary Books, 1990)-and there are many other good recipes here as well.

Thanks Mfewster I will give that one a try too. One question though what sort of pan should I use to cook this in? I cant use the grilling tray that I would normally cook a roast on so I need some sort of pot to hold the liquid.

Troy, I can't really help you with advice on pans for the Cobb as I don't own one. If I can't convice you to try a pressure cooker, try Trev88s recomendations for time etc with the recipe I gave. I think it would work pretty well. I also think this recipe would be good in a camp oven, but would recommend a trivet in the bottom of the pot to prevent sticking due to the long slow cooking time needed.

Now you have done it, I will have to get some shanks for my first go at this recipe for the winter.

Thats a great idea. I have the pizza tray thingy but have never bothered to use it.
When I go camping next weekend Im only going with three of my four kids and no wife. The kids are very light eaters and I found out the first few times if I cook too much they just dont eat it. Also the first days dinner I try to make as easy as possible because I have spent the day driving and then pitching the tent and getting the camp site ready.
I was going to do canned spaghetti but I might buy one of those Coles pizzas and cook that for dinner the first night. I can share any left over slices with the friends I am camping with.

If I were just to cook pizza how many heat beads do you think I should put in?

I would try 4 beads...I tried both the pizza tray and the roast tray (one with holes) and preferred the roast tray as it just browns the bottom and also allows the heat to come over the top and cook the topping...they go on frozen straight from freezer....mmmmmmm...pizza