Camping Recipes

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Lamb Shanks

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Lamb Shanks
Slow cooked
Course Main Meal
Cook Time 2 hours
Course Main Meal
Cook Time 2 hours
  1. Preheat oven to moderately slow, 160°C.
  2. Dust shanks lightly with flour.
  3. Heat oil in a flameproof casserole dish.
  4. Cook shanks 3 or 4 minutes, turning, until browned.
  5. Set aside.
  6. Saute carrot, onion, garlic and spices in same pan 4 or 5 minutes.
  7. Return shanks to pan with tomatoes, wine, stock and rosemary.
  8. Bake, covered 1+1/2 hours.
  9. Place on stove top.
  10. Simmer, uncovered 25 to 30 minutes, until meat is tender and sauce has thickened.
  11. Season and serve with mashed potato.
Alternative Lamb Shanks Use:
  1. Use a second quantity to make pies.
  2. Shred meat from bones and return to sauce.
  3. Freeze in an airtight container for up to 3 months.
  4. Make pies by spooning defrosted lamb among 4 pie dishes.
  5. Cut 1 sheet puff pastry into quarters and cover each dish.
  6. Brush with beaten egg.
  7. Bake on high, 200°C, 20 to 25 minutes, until golden.
Recipe Notes

'French-trimmed' means all the meat and fat is removed from one end of a bone, making it easier to pick up and more visually appealing.