Camp Oven Lamb Shanks with Red Wine

Camp Oven Lamb Shanks with Red Wine and Rosemary

The camp oven lamb shanks with red wine and rosemary is a classic and comforting dish that marries the rich flavours of slow-cooked lamb with the aromatic notes of rosemary and red wine. This article traces the history and origins of this beloved dish, its cultural significance, and its preparation in a camp oven, making it an ideal choice for outdoor culinary adventures in Australia.

The Origins: A History of Lamb Shanks in Cuisine

Lamb shanks have been enjoyed in various cuisines around the world for centuries, revered for their rich flavour and tender texture when slow-cooked.

• Historical Roots: The use of lamb shanks in cooking can be traced back to ancient times. For centuries, they have been used in traditional recipes across Europe, the Middle East, and Asia, where slow-cooking methods brought out their best qualities.
• European Influence: In Europe, particularly in Mediterranean countries like Italy and Greece, lamb shanks are a popular ingredient in rustic, slow-cooked stews and braises, often paired with hearty vegetables and aromatic herbs.
• Modern Adaptation: Over time, these traditional recipes have made their way to Australia, where they have been adapted to include local ingredients and flavours, resulting in dishes that celebrate both heritage and innovation.

**Example:** The enduring popularity of lamb shanks across various cuisines highlights their universal appeal, stemming from their ability to be transformed into rich, comforting dishes through slow-cooking methods.

Camp Ovens: Perfect for Cooking Lamb Shanks in the Bush

The camp oven, or Dutch oven, is an essential tool for cooking lamb shanks outdoors. Its design and versatility make it perfect for achieving tender, flavourful meat through slow-cooking.

• Even Heat Distribution: Cast iron camp ovens provide even heat distribution, ensuring that the lamb shanks cook uniformly and become tender and succulent.
• Durability and Versatility: The robust construction of camp ovens allows for various cooking methods, including braising, roasting, and stewing, making them ideal for the rugged conditions of bush cooking.
• Enhanced Flavours: Cooking lamb shanks in a camp oven over an open fire can impart a subtle, smoky flavour to the dish, enhancing its overall taste and adding a rustic charm.

**Example:** Using a camp oven to prepare lamb shanks with red wine and rosemary allows outdoor enthusiasts to enjoy a rich, hearty meal while embracing the authenticity and charm of bush cooking techniques.

Key Components: Lamb Shanks, Red Wine, and Rosemary

The combination of lamb shanks, red wine, and rosemary creates a dish that is both deeply flavourful and aromatic.

• Lamb Shanks: Known for their rich, meaty flavour and tender texture when slow-cooked, lamb shanks are the star of this dish. They are typically braised to achieve a succulent, fall-off-the-bone consistency.
• Red Wine: Red wine adds depth and complexity to the dish, infusing the lamb shanks with a rich, robust flavour. It also helps to tenderise the meat during the slow-cooking process.
• Rosemary: Rosemary is an aromatic herb that pairs beautifully with lamb. Its woody, pine-like fragrance enhances the overall taste of the dish, creating a harmonious balance of flavours.

**Example:** The interplay of rich lamb shanks, robust red wine, and aromatic rosemary results in a dish that is deeply flavourful and comforting, making it an ideal choice for outdoor dining.

A Dish that Celebrates Tradition and Outdoor Cooking

The camp oven lamb shanks with red wine and rosemary is more than just a meal; it is a celebration of culinary traditions and the joys of outdoor cooking. This dish embodies both heritage and creativity, making it a cherished choice for gatherings in nature.

• Community and Connection: Preparing and sharing lamb shanks in an outdoor setting fosters a sense of community, bringing people together to enjoy a flavourful, hearty meal amidst the beauty of nature.
• Cultural Significance: This dish represents the fusion of traditional cooking methods with Australian bush cooking techniques, reflecting the diverse and dynamic nature of Australian cuisine.
• Tradition and Creativity: By incorporating red wine and rosemary into the slow-cooking process of lamb shanks, cooks can celebrate

  Camp Oven Lamb Shanks with Red Wine

  Camp Oven Lamb Shanks with Red Wine is a rich and hearty dish, perfect for a camping feast. The slow-cooked lamb shanks become incredibly tender, absorbing the deep flavours of red wine and aromatic vegetables.

  Ingredients

  • 4 lamb shanks, approximately 1.2 kg (2.6 lbs)
  • 2 tablespoons (30 ml) olive oil
  • 2 large onions, chopped
  • 4 cloves garlic, minced
  • 2 large carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 cups (500 ml) red wine
  • 2 cups (500 ml) beef broth
  • 400 grams (14 oz) canned diced tomatoes
  • 2 tablespoons (30 ml) tomato paste
  • 2 teaspoons (10 ml) dried rosemary
  • 2 teaspoons (10 ml) dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • Fresh parsley, chopped for garnish

  Equipment

  • Camp oven (Dutch oven), approximately 4.5 litres (5 quarts)
  • Heat-resistant tongs
  • Fire gloves
  • Wooden spoon or spatula for stirring
  • Mixing bowls
  • Measuring cups and spoons
  • Sharp knife
  • Cutting board

  Instructions

  1. Preparing the Campfire

  • Set up your campfire or portable gas burner. Ensure you have enough coals or a steady flame to maintain consistent heat.
  • Place the camp oven over medium heat to preheat for about 10 minutes with the lid on.

  2. Browning the Lamb Shanks

  • Heat the olive oil in the preheated camp oven.
  • Add the lamb shanks and brown them on all sides. This should take about 10-15 minutes. Remove the lamb shanks and set aside.

  3. Cooking the Vegetables

  • In the same camp oven, add the chopped onions, minced garlic, chopped carrots, and chopped celery. Sauté until the vegetables are softened and slightly golden, about 10 minutes.

  4. Adding the Liquids and Herbs

  • Stir in the tomato paste and cook for another 2 minutes.
  • Pour in the red wine and beef broth, stirring well to combine.
  • Add the canned diced tomatoes, dried rosemary, dried thyme, and bay leaf. Stir to incorporate.

  5. Cooking the Lamb Shanks

  • Return the browned lamb shanks to the camp oven, submerging them in the liquid and vegetables.
  • Season with salt and black pepper to taste.
  • Cover the camp oven with its lid and position it back over the campfire or gas burner.
  • Arrange hot coals on top of the lid to create an oven-like environment, ensuring even cooking.
  • Cook for approximately 2.5 to 3 hours, or until the lamb shanks are tender and falling off the bone. Check occasionally and add more broth if needed to keep the shanks partially submerged.

  6. Serving

  • Once the lamb shanks are cooked, carefully remove the camp oven from the heat using heat-resistant tongs and fire gloves.
  • Transfer the lamb shanks to a serving platter.
  • If desired, skim off any excess fat from the surface of the sauce. Discard the bay leaf.
  • Spoon the vegetables and sauce over the lamb shanks.
  • Garnish with chopped fresh parsley.
  • Serve the Camp Oven Lamb Shanks with Red Wine alongside mashed potatoes, rice, or crust