There’s a chill in the air and it is my favourite time of year to head out bush into the sticks and do a bit of bush cooking on an open fire. Here is a simple lamb shank recipe to try when you’re camping next.
Ingredients:
2 lamb shanks
Olive Oil
2 onions, quartered
6 garlic cloves, crushed
800g crushed tomatoes
1 cup red wine or bottle beer
4 sprigs of thyme
1/4 cup White Plain Flour
1 cups water
Salt & pepper
Polenta to serve
- Prepare a fire with hot coals on one side and a roaring fire on the other side.
- Sear the lamb shanks on the hot pan, avoiding adding pepper at this stage to prevent burning.
- While the lamb shanks are browning and caramelising, prepare the onion and garlic. Cut three onions into quarters and crush six cloves of garlic.
- Flip the lamb shanks to achieve a nice golden brown color, indicating caramelization.
- Add the onion, garlic, and dry herbs to the pan. Brown them briefly, then add the dry herbs and quickly make a roux.
- Add a tin of whole tomatoes to the pan. Save the tomato cans for later use.
- Let the braising liquid come to a strong simmer, then return the lamb shanks to the pan. Place some coals on top for additional heat.
- Allow the lamb shanks to braise for approximately two hours, adding coals on top of the lid to maintain the heat.
- After two hours, check the dish and enjoy the delicious aroma.
- Serve the lamb shanks on a bed of polenta.
- Garnish with gremolata and salsa verde. Enjoy!
