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  • by Brad Lumb
  • 2021-07-22 00:00:00
  • 1 min read
Camp Oven Cooking

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.

Exactly what I was looking for

- I was looking for something wood-fired and portable that I could take anywhere to boil water and cook a meal on and that could also be my home BBQ. The Pig is simpler and safer than a camp fire and a great back-up at home if everything goes down. I’ve only done BBQs so far and I’m enjoying the added wood-smoke taste. Looking forward to cooking more sophisticated meals down the track.

Series 2 - a genuine belter!

Series 2 - a genuine belter! Loving my series 2! During my "burning in" tests it really does belt out some heat, one of the primary reasons for the purchase. Guaging heat, I've cooked a couple of hamburgers and some stove top coffee all with great success. My only suggestion is when you've finally decided to treat yourself to a piggy, super treat yourself and get as many of the accessories as you want at the same time. You'll want to use em and I guarantee you'll go back and buy them anyway. No sell, thats a fact, so go the full hog! (thats a pun) Great service, fast post and I'm genuinely looking forward to the colder weather kicking in.

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