camp oven lamb shanks

What cut of lamb is your favourite? I love a good roast leg, this Roast Lamb recipe is my favourite however I do love a slow-cooked lamb shank, this recipe by Shayne Mexon is perfect for cooking in a potjie.

However, if you don’t have a South African Potjie, a 9 Quart camp oven will definitely do the job just as good.

Potjie pots are cauldron shaped pot traditionally used to cook wet dishes like stews and have been used for decades in South Africa. The Cast Iron feet allow airflow around the pot and require little heat to cook with.

For this recipe, you will need a few ingredients like eight lamb shanks, some oil, some beef stock cubes, garlic, tomato paste, red wine, and some vegetables.

Get your heat source cranking and preheat your 9 Quart camp oven or south African Potjie.

Then In a bowl mix enough flour to coat the lamb shanks, and add some salt and pepper together. once you have done that coat the shanks in the flour.

Heat some oil in your Potjie pot and brown the shanks, you might need to do this in batches. Once you have done that put all the shanks into the pot add the remaining ingredients and bring to a fast simmer.

Make sure you stir well regularly and simmer for a minimum of 2 and a half hours.

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Let’s cook some Camp Oven Lamb Shanks!

Braised Lamb Shanks with Garlic and Port Wine

Recipe by Mick VillerCourse: Camp Oven Stew Recipes, Lamb RecipesDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

2

hours 

30

minutes
Calories

300

kcal
Camp Oven Size

9 QT

Heating Method

Bottom Heat

Total time

2

hours 

45

minutes

Ingredients

  • 5 cups plain flour (or enough to coat the shanks)

  • Salt and freshly ground black pepper

  • 8 lamb shanks

  • 3 tablespoons oil

  • 2 cups beef or lamb stock

  • 4 whole heads garlic, smashed

  • 2 Tablespoons 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

Directions

  • Preheat your 9 Quart camp oven or south African Potjiepot over some coals away from the primary fire.
  • In a bowl mix the flour, salt and pepper together. Now Coat the lamb shanks in the flour.
  • Heat the oil in your Potjie and brown the shanks in batches.
  • Once you have browned the lamb shanks, Add the remaining ingredients and bring to a fast simmer.
  • Stir well regularly, and simmer for a minimum of 2 and a half hours.

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9 Comments

  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?

  2. Cooked this on the weekend. Followed the recipe exactly … had it on the ozpig for 4 hours. This will be the only recipe I ever use in the future as they were the best tasting shanks I have ever had. Cooked for 8 people they were all raving about them! Awesome food, thanks guys.

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