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Camp Oven Lamb Shanks in Red Wine

INGREDIENTS

  • Lamb shanks (we cooked 15, but use as many or as few as you need, or your camp oven allows)
  • Moonshine BBQ lamb rub
  • Olive oil
  • 2 onions, diced
  • 4 cloves garlic, crushed
  • 2 carrots, roughly chopped
  • 1 red capsicum, roughly chopped
  • 1 bottle red wine
  • 2 cans crushed tomatoes
  • 2 bottles of passata
  • Bunch of fresh rosemary

Cooking over fire in a camp oven is rustic cooking at its finest. In this recipe we cooked some beautiful local lamb shanks in a huge camp oven in an amazing red wine sauce with plenty of veg.

Camp Oven Lamb Shanks in Red Wine

  1. Light your campfire and place a trivet for the camp oven over it
  2. Toss the lamb shanks in a bag with the lamb rub. Set aside.
  3. Heat olive oil in the camp oven and sear off the lamb shanks
  4. Depending on the size of the camp oven, either remove the shanks, or move them aside and cook the onion and garlic for one minute
  5. Add carrots and capsicum and cook for a minute
  6. Add tinned tomatoes, passata and then rinse the bottles with water and add this water to the pan
  7. Add fresh rosemary and stir to combine
  8. Place lid on the camp oven and simmer for 2 hours
  9. Serve with mash and greens

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