Braised Lamb Shanks with Garlic and Port | Shayne Mexon

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camp oven lamb shanks

Braised Lamb Shanks with Garlic and Port

Ingredients

5 cups flour
Salt and freshly ground black pepper
8 lamb shanks
3 tablespoons oil
2 cups beef or lamb stock
4 whole heads garlic, smashed
2 shakes of tomato paste
1 & 1/2 cups red wine
1 cup port
2 sprigs rosemary, stalks removed and leaves chopped
2 carrots
3 potatoes
1 onion

Method

Step One

Preheat your camp oven or potjie. Coat shanks in flour, salt and pepper. Heat the oil in your potjie and brown the shanks in batches.

Step Two

Transfer meat to a large dish. Add garlic and tomato paste to pan juices along with the remaining ingredients and bring to a fast simmer.

Step Three

Stir well regularly, and then return meat to potjie. Simmer for a min. 2.5 hours.

Lamb Shanks cooked in a camp oven

By Shayne Mexon

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Mick The Camp Oven Cook

Mick The Camp Oven Cook

Mick is an experienced camp oven cook, who loves teaching others how to use a camp oven. Cheers Mick

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3 thoughts on “Braised Lamb Shanks with Garlic and Port | Shayne Mexon”

  1. 5 cups of flour? is that right?
    I want to try this, but the flour amount seems more correct for making dumplings than jsut coating the shanks.
    Has anyone tried it?

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