camp oven osso bucco cooking in a camp oven

Camp Ovens are perfect for wet dishes, and only requires bottom heat, which saves the amount of coals or briquettes you need to heat up the pot. making this Camp Oven Osso Bucco recipe perfect for camp oven cooking.

This recipe was submitted by Nathan, he’s a consummate foodie, creator, traveller & outdoorsman, Nathan’s as inspired by the journey as he is the destination.

How great is this set up, it’s simple and provides a great area for one or two camp ovens to sit far enough away from the fire to allow for good heat control.

Time to organise the ingredients for the first step you will need, some quality shin beef from your local butcher, one large onion diced up, four cloves of chopped garlic, one tablespoon of dried mixed herbs.

the ingredients for camp oven osso bucco

Pour in a dash of oil, and heat up the camp oven away from the campfire on a bed of coals. Once you have heated it up, its now time to brown off the onion, garlic and dried herbs.

Once thats all fried of, place in the beef and stir until its sealed then throw in the bay leaves, cloves and rosemary and stir it all together.

Camp Oven Osso Bucco | The Camp Oven Cook

one tin of crushed Italian tomatoes, one tin of butter beans, one generous cup of red wine, a heaped tsp of beef stock powder, Half cup of water, one tablespoon of dried mixed herbs, three bay leaves, two cloves, one large sprig of fresh rosemary, Half a cup of parsley, one tablespoon of raw sugar, one tablespoon of salt, one tablespoon of cracked pepper

Now its time to add the wine, and leave it until its vigorously burbling along, this helps to cook off some of the alcohol before adding the next ingredients.  

 Now its time to organise the next lot of ingredients, you will need to dissolve the beef stock into half cup of water and put to the side. Next you will need to open the tinned tomatoes, butter beans and get your salt and pepper ready.

Now that the achahole has had time to burn of, you can add the tinned tomatoes, butter beans, salt and pepper and give it a stir it.

Now add the sugar to mellow the acidity of the tomatoes and red wine and stir thoroughly and allow to cook at a gentle simmer/burble uncovered for 1 hour & 15mins.

Make sure you stir it at least every 15min to ensure it doesn’t stick to the bottom of the camp oven.

Add some fresh parsley at the end, 5min prior to serving.  

It took some time but its time to sere it up and enjoy with a glass of wine and fresh damper.

Camp Oven Osso Bucco | The Camp Oven Cook

Cooking Tips

  • Avoid seasoning any further until the very end when you’re readying yourself to serve as the flavours will intensify as the Osso Bucco reduces.
  • Further seasoning added too soon cannot be removed & you risk making the dish too salty, so resist the temptation to add more salt during its cooking.
  • Serve on a bed of mash along with a large glass of red wine, & ready yourself to take your tastebuds to party town.
  • If you can’t get hold of shin beef, gravy beef or chuck steak will also work.
  • If the sauce is reducing too quickly then just add water as necessary in order to get the desired sauce thickness.

Is Osso Bucco a cut of meat?

No, Osso Bucco is a type of dish cooked by the Italians using cross cut beef shin.

What is Gremolata?

Gremolata is a seasoning mix made using grated lemon zest, minced garlic, and minced parsley that is served on top of camp oven osso buco.

Camp Oven Osso Bucco Recipe

Camp Oven Osso Bucco

Recipe by Nathan DennysCourse: Beef Recipes, Camp Oven Stew RecipesCuisine: AustralianDifficulty: Medium
Servings

4

servings
Prep time

20

minutes
Cooking time

1

hour 

30

minutes
Calories

300

kcal
Camp Oven Size

9 QT

Heating Method

Bottom

Total time

1

hour 

50

minutes

Ingredients

  • 750gm shin beef (cubed)

  • 1 large onion

  • 4 cloves of chopped garlic

  • 1 tin of crushed Italian tomatoes

  • 1 tin of butter beans

  • 1 generous cup of red wine (& one for the cook)

  • 2 heaped tsp of beef stock powder

  • Half cup of water

  • 1tbs of dried mixed herbs

  • 3 bay leaves

  • 2 cloves

  • 1 large sprig of fresh rosemary

  • Half a cup of parsley

  • 1tbs of raw sugar

  • 1tbs of salt

  • 1tbs of cracked pepper

Directions

  • Fry off the onions, dried herbs & garlic in your preheated camp oven.
  • Add beef & stir until just sealed. Add bay leaves, cloves & rosemary & stir through.
  • Add wine & leave until vigorously burbling along so as to cook off some of the alcohol before adding the next ingredients.
  • Dissolve the beef stock into your half cup of water and put to the side..
  • Add the tinned tomatoes, tinned butter beans, beef stock, salt & pepper, and give it a stir.
  • Now add the sugar to mellow the acidity of the tomatoes and red wine. Stir thoroughly and allow to cook at a gentle simmer/burble uncovered for 1 hour & 15mins
  • That’s it, yum! serve with some fresh Damper  – Get damper Recipe!

Notes

  • Tip: Make sure you stir it at least every 15min to ensure it doesn’t stick to the bottom of the camp oven.
  • Tip: Add some fresh parsley at the end, 5min prior to serving.
  • Avoid seasoning any further until the very end when you’re readying yourself to serve as the flavours will intensify as the Osso Bucco reduces.

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