The best lamb shanks you’ve ever tasted!

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.

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

  1. Prepare a fire with hot coals on one side and a roaring fire on the other side.
  2. Sear the lamb shanks on the hot pan, avoiding adding pepper at this stage to prevent burning.
  3. While the lamb shanks are browning and caramelising, prepare the onion and garlic. Cut three onions into quarters and crush six cloves of garlic.
  4. Flip the lamb shanks to achieve a nice golden brown color, indicating caramelization.
  5. Add the onion, garlic, and dry herbs to the pan. Brown them briefly, then add the dry herbs and quickly make a roux.
  6. Add a tin of whole tomatoes to the pan. Save the tomato cans for later use.
  7. 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.
  8. Allow the lamb shanks to braise for approximately two hours, adding coals on top of the lid to maintain the heat.
  9. After two hours, check the dish and enjoy the delicious aroma.
  10. Serve the lamb shanks on a bed of polenta.
  11. Garnish with gremolata and salsa verde. Enjoy!

And don’t forget to save your bottles for recycling.

Cleaning up our state since 1 November 2018, Containers for Change aims to increase recycling rates and reduce litter by allowing Queenslanders to exchange eligible drink containers for a 10 cent refund.

COEX is the Product Responsibility Organisation behind Containers for Change, implementing logistics and ensuring the initiative fulfills its responsibilities.

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