I don’t know about you, but we definitely have a favourite meal that we like to cook when we are camping, and it is this recipe. I have prepared this meal while camping in the Flinders Ranges, in the sand dunes at Canunda Nation Park, on the beach in Thailand and now at Litchfield in the Northern Territory. The rich red wine gravy and the fall-apart tenderness of the shank meat are to die for. If you make this recipe, let me know in comments what you thought!
Our Camp Kitchen
We cooked these delicious lamb shanks in the Florence Falls Camp Ground at Litchfield National Park in the Northern Territory.
Slow Cooked Lamb Shanks in Red Wine Gravy
4 – 6 lamb shanks (depending on the size of shanks)
2 tablespoons plain flour
2 tablespoons olive oil
250g bacon, diced
2 large onions, chopped
4 cloves garlic, crushed or finely chopped
2 celery stalks, finely chopped
2 cups red wine
1 can of diced tomatoes
2 cups of lamb or beef stock
2 sprigs rosemary
Coarsely cracked black pepper
Lightly dust the shanks with the flour. Heat oil in a large frying pan and cook shanks for 4 minutes, turning, until browned. Remove shanks and then fry bacon for a few minutes. Add onion, garlic and celery, and sauté until soft, do not over brown.
Transfer shanks, bacon, onion and garlic to the camp oven. Add the red wine, tomatoes, beef stock, rosemary and black pepper.
Cook slowly with hot coals underneath the camp oven as well as on top of the lid for two and a half to three hours, until meat is tender.
To home cook in the oven
If cooking in your home oven, preheat the oven to 160c. Transfer shanks, onion and garlic to a casserole dish. Add celery, red wine, tomatoes, beef stock, black pepper and rosemary. Cook covered in the slow oven for 2 1/2 hours or until meat is tender. Keep covered to ensure the shanks do not dry out.
Serve with baked potatoes and your favourite vegetables. Or mashed potato or parsnip. Also good with polenta!
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