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.

Campfire Potjie Snowys

This traditional style of pot originated in South Africa and features a unique 3-legged design that props it up over your coals, allowing air to circulate for more consistent cooking results. 

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For this lamb shanks in red wine camp oven 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.

What is a Potjie pot?

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Let’s cook some Camp Oven Lamb Shanks!

Braised Lamb Shanks with Garlic and Port Wine

Recipe by Shayne MexonCourse: 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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