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Braised Lamb Shanks with Garlic and Port Wine

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camp oven lamb shanks

Prep Time

15 Mins

Cooking Time

2 Hours 30 Mins

Total Time

2 Hours 45 Mins

Serves

3-4 People

9 Quart Camp Oven

Bottom Heat

Required

Experience

Intermediate

Braised Lamb Shanks with Garlic and Port Wine

Introduction:

Looking for an easy camp oven lamb shanks recipe to cook while camping? Well, stop looking as you have found it.

This recipe was cooked in a South African Potjie Pot however you can cook it in a camp oven.

What is a Potjie pot?

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

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Let’s cook some Camp Oven Lamb Shanks!

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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 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

Directions:

Step One

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.

Step Two

Once you have browned the lamb shanks, Add remaining ingredients and bring to a fast simmer.

Step Three

Stir well regularly, and simmer for a minimum of 2 and a half hours.

Recipe By:

Mick The Camp Oven Cook

Mick Loves promoting camp oven cooking via his articles and stage shows

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3 thoughts on “Braised Lamb Shanks with Garlic and Port Wine”

  2. helen

    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?

    Reply

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