AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING AND CAMPING FORUM

Reply #10 - Jan 12^th, 2008 at 10:00pm

skiproosel Offline
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Couldn't agree more
The Roosel

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Reply #11 - Jan 12^th, 2008 at 10:42pm

Mackerel Whisperer Offline
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Good one Roosel, Looks likes the goods. If ya get bigger plates you'll need a bigger oven. LOL, That is what I call A pot and half FULL!!!

Good One

Jono

"Mackerel Whisperer"

PS, Going fishing tomorrow, Hope to have some muddies and a fresh feed of fish to share with all.

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Reply #12 - Jan 13^th, 2008 at 4:50am

Carolyn™ Offline
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Roosel that looks great but whats in it to make it "Italian Shanks"? Your shanks are most definitely a lot bigger than my "frenched" ones from Coles Cheesy

Mackerel Whisperer - do you do Chilli Crabs in the CO?

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Reply #13 - Jan 13^th, 2008 at 5:33am

Cactus Offline
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Roosel
Well done that looks to be spot on. 10/10 from me. and the pics are just right.
Bigger oven yes
Cooking time?
Muzz

Weekend.gif (63 KB | )

Have Camp Oven will travel

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Reply #14 - Jan 13^th, 2008 at 5:52am

skiproosel Offline
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G'day Muzz,
16" on order -the shanks were not those pussy supermarket trimmed ones, they were man sized from the local butcher. I managed to squeeze 6 of those suckers in there! Cooking time exactly 2 hours.
I did however brown the shanks off first in some peanut oil and that took about 15 minutes!
Regards
The Roosel

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Reply #15 - Jan 13^th, 2008 at 5:54am

skiproosel Offline
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Carolyn,
Italian herbs & heaps of garlic and tomatoes!
Regards Skiproosel.

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Reply #16 - Jan 13^th, 2008 at 5:57am

Carolyn™ Offline
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Your still not saying what else you put in Shocked

I bet it wasnt the red!!!! nice drop that.

The browning off is a pain but the experts say it adds to the flavour. I was just pondering how you could speed up the process and wonder if one of those flame guns you use to caramelise cream brulee might do the trick.

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Reply #17 - Jan 13^th, 2008 at 5:59am

Carolyn™ Offline
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You got in just before me Grin

thanks for that I thought it was garlic I could see mmmmmmmmmm nice.

I must say you showed true professionalism by adding the garnish touches to your man sized meat. ROFL

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Reply #18 - Jan 13^th, 2008 at 6:16am

skiproosel Offline
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Carolyn in case you want to try, (this is what I did anyway)
Obviously shanks X 6
I fried them in some peanut oil & then removed
Fried off 2 onions and 6 or 8 garlic cloves
After that returned meat to CO and added the following
1 large can tomatoes
1 can tomato puree
1 litre chicken stock
salt & pepper
2 cups red wine (box monster)
4 carrots
8 small potatoes
Some rosemary dried ok, fresh better
Some sage dried ok, fresh better
About 1 tablespoon of italian/mixed herbs or more if you like 'em
Popped on lid & cooked for 2 hrs
Removed shanks and potatoes then thickened with cornflour mixed in cold water.
If cooking less just reduce the stock & wine but don't skimp on the tomatoes.

Too easy & very tasty.
All for now
The Roosel

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Reply #19 - Jan 13^th, 2008 at 2:05pm

Carolyn™ Offline
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Thanks for the details - one more question please how many heat beads?

Its not a lot different from mine except I added the turnips swedes beans and no garlic. Also sage is not something I use much and I am having a seniors moment over just why I did buy some dried, I will try it next time.

We had shanks several years ago at a wine festival with much the same vegies as I use diced (no greens) and served on mash. It was very popular with the masses.

For ease of cooking it makes much more sense to just cook the potatoes as you and I have both done but I suppose its another variation to have mash on the side.

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