Lisa's Lamb Shanks

Lamb Shanks in 5 Spice Tamarind and Ginger

12 or 14 inch oven

You could probably squeeze 8 shanks in a 12 inch but u will have to turn shanks more often. Great tasty dish for camping. Serve with rice & green vegies

Ingredients

  • 2 teaspoons
  • 5 – Spice Powder
  • 2 teaspoons dried chilli flakes
  • 1 cinnamon stick
  • 2 star anise
  • 1/4 cup soy sauce
  • 1/2 cup Chinese cooking wine
  • 2 tablespoons brown sugar
  • 8 cm fat piece of ginger grated
  • 3 fat cloves of garlic
  • 1 1/4 cups water
  • 8 french trimmed lamb shanks
  • 2 tbs of tamarind concentrate/ puree

 

 

Method

  • Dry fry 5 spice, Chilli, Cinnamon stick & Star anise in a small skillet or camp oven , until Fragrant.
  • In a jug place soy, Chinese cooking wine, 2 table spoons of tamarind concentrate / puree, sugar , ginger garlic & water.
  • Stir then add dry fried spices & stir again.
  • Place shanks in a single layer into a cold camp oven (NOT preheated)
  • Pour over spice mixture
  • Roast in camp oven for 2.5 – 3.5 hrs
  • Turning occasionally
  • Roast until meat is almost falling off the bone

I’m doing 6 shanks in 2 x 12 inch camp ovens. I used full mix in each oven.

  1. Used 11 heatbeads under & 15 on lid.
  2. At 1 3/4 hour mark I removed dying heatbeads off lid & placed them under & put a fresh lot (15) on the lid. This maintained a good even heat. Place shanks on tray & cover with foil .
  3. Bring juices to a nice simmer by placing lid heatbeads under camp oven.
  4. Serve with rice & green vegies. I used fresh asparagus – heat cast iron skillet add a blob of butter – fried & added lemon juice. Blanch or steam vegies if you like.
  5. Once vegies are done tip simmered juices into a jug & pour over lamb shanks.
  6. You can skim fat off if you like & pick out cinnamon stick & star anise