Delicious and hardy

Slow Cooked Braised Lamb Shanks

Category Camp Oven Cooking

Author:Brad Lumb

Delicious and hardy

Slow Cooked Braised Lamb Shanks image

Ingredients

  • 4 Lamb Shanks
  • 1 large Eggplant
  • 2 cans Diced Tomatoes
  • 1 small diced onion
  • 1 Carrot diced
  • 1 large capsicum diced
  • 3 cloves minced garlic
  • 2 tablespoons ground Sumac
  • Salt
  • Pepper
  • _ cup finely chopped parsley
  • 4 sprigs rosemary
  • 3 tablespoons fresh sage
  • Olive oil
  • 1 cup red wine

Directions

  1. Slice eggplant into 1 inch x _ inch pieces, place in a bowl and toss with a few tablespoons of salt, place in a colander over the bowl. This removes the bitter juices from the eggplant.
  2. Rub lamb shanks liberally with 1 tablespoon sumac, salt and pepper.
  3. Heat 1 tablespoon oil in a large Camp oven over medium-high heat on the Ozpig. Add the lamb and cook, turning often, until deeply browned on all sides. Remove and put on a plate.
  4. Add another tablespoon of oil to the pot, add capsicum, onion, carrot, garlic cloves and the remaining 1 tablespoon sumac. Cook, stirring for a couple of minutes. Add red wine and let simmer for another couple minutes. Return the lamb to the pot. Stir in the eggplant, tomatoes, rosemary and sage. Bring to a boil. Reduce fire or number of heat beads to maintain a simmer, cover and cook, stirring occasionally until the lamb is very tender, about 3 hours.
  5. Remove the lamb to a plate and cover with foil to keep warm. Increase heat to medium-high and cook the sauce until slightly reduced and thickened, 5 to 10 minutes. Remove from heat and stir in 1/4 cup parsley.
  6. Serve with mashed potato and green beans.

Great bit of kit

We have the ozpig series 2 under a patio. Only just bought the house and the pig so we haven't got it in a specific final spot just yet. But having these extra offset and pieces helps keep smell and smoke (not that there is much using nice ironbark) definitely recommend this kit for use under a patio. Plus fast and easy postage made buying them easy as. 5 Stars

Big pig - loving it

We love our big pig . It’s so beautiful to sit around having the large opening and we are loving the smoker having started making beef jerky . We had a baby pig but this one is hands down the best