Lisa's Slow Roasted Lamb Shanks with Caramelised Onions

Lisa's Slow Roasted Lamb Shanks with Caramelised Onions
 
 
You Need: 12 inch oven for 4 shanks or 2 x 12 inch for 8. If doing 8 - add half ingredients again to everything else & split between the 2 camp ovens. Example : 2 cups beef stock becomes 3 cups.
 
 
Ingredients
 
  • 1 tablespoon olive oil
  • 4 lamb shanks
  • 1 tablespoon white sugar
  • 2 cups beef stock
  • 1 1/2 cups red wine
  • 3 cloves garlic, crushed
  • 20 gr butter
  • 1 sm brown onion, chopped finely
  • 1 celery stalk trimmed & diced finely
  • 1 - 2 tablespoons plain flour 1
  • tablespoon tomatoe paste
  • 4 sprigs fresh rosemary, chopped up

 

Caramelised Onion - 40 gr butter 2 medium red onions, sliced finely 1/4 cup brown sugar 1/4 cup raspberry vinegar or vinegar - I used verjuice.

 

Method
 
 
  • Warm camp oven add oil.
  • Cook lamb shanks until browned all over.
  • Stir in sugar, red wine, stock & garlic. Bring to the boil. Reduce heat.
  • 10 heatbeads under & 15 on lid.
  • You will need to crack the lid for a little while to reduce the liquid by about a quarter for first 15 minutes.
  • You will also need to replenish the 15 heatbeads on lid at 2 hour mark. Put the used ones from the lid underneath . All old ones under will generate enough heat to slow cook.
  • Cook for another 1 3/4 hours. Also turn shanks about three or four times.
While shanks are roasting - make up Caramelised Onions
  • Melt 40 gr butter in small camp oven/ frypan or saucepan.
  • Add onion - cook stirring for about 15 minutes or until browned & soft.. stir in sugar & vinegar; cook, stirring until onion is caramelised.
My onions were a little to browned - I was cooking in & out of rain. So yours will be perfect. Put in a bowl to serve later.
  • Back to the shanks  Remove & cover with foil to keep warm. Tip juices & fluids into a heatproof bowl.
  • Place camp oven back on medium heat; melt butter.
  • cook onion and celery, until celery is just tender.
  • Stir in 1 - 2 tablespoons plain flour. Cook , stirring for about 2 minutes.
  • Add reserved pan juices, tomato paste & fresh rosemary.
  • Simmer gently till it comes to the boil & thickens.
  • Place lamb shanks back in & gently toss around.
  • Put lid on.( no heat on lid & low low heat under) This will keep them warm while you mash your potatoes.
  • Serve out with a good dollop of Caramelised onions on top. You can always use store bought onion if you like.
  •  
Enjoy your cooking
 
 
Pictures & Recipe Courtesy Lisa Turner