AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM - Camp Oven Challeng #4

Poll

Question: Lamb Shank Challenge Poll


* This poll has now closed *
Brianp - Brian's Coopers Lamb Shanks 3 (10.3%) Bonnie - Lemon and Thyme Lamb Shanks 3 (10.3%) Jclures - Lamb Shank Pie 3 (10.3%) Deano68 - Thai Red Curry Shanks Of Lamb 4 (13.8%) Smoothzsilk - Mongolian Garlic Lamb Shanks 0 (0.0%) Derek - Italian Style Lamb Shanks 5 (17.2%) Rufzguts - Red Wine and Onion Gravy Lamb Shanks 5 (17.2%) LG - Lamb Shanks and Couscous 0 (0.0%) Kramer - Pulled Lamb Shank Tacos 2 (6.9%) Astroboy - Massaman Lamb Shanks Homemade Massaman 4 (13.8%) Steve - Steves Lamb Shank Floater 0 (0.0%) Total votes: 29 « Created by: Derek on: Jun 11^th, 2013 at 9:08pm »

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Camp Oven Challeng #4 - Ingredient Lamb Shanks (Read 20421 times)

May 31^st, 2013 at 5:58pm

Derek Offline
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Please do not add anything to this thread unless it is your official entry.

Any comments/queries go to the discussion thread on this link.

http://www.aussiecampovenforum.com/cgi-bin/yabb2/YaBB.pl?num=1369981235

Add the recipe and one or more photos to show-off your entry.

Only one entry per person.

Entries close at 9pm EST Tuesday 11 June 2013.

A poll will then be added to the top of this thread and will close 9pm EST Tuesday 18 June 2013.

In case of a tie in the poll, the Challenge Champion shall be the first entry that was entered.

The Challenge Champion will then post the next challenge and away we go again

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Reply #1 - Jun 1^st, 2013 at 6:38pm

shackles Offline
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Yorke Peninsula, South Australia, Australia

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Here is my dish I call it
"Brian's Coopers Lamb Shanks"
The meat I cooked till it was just about to fall off the bone. It is served with extra gravy on the side. If you decide to try my recipe what ever you do don't leave out the spring onions or the mint oil. It's a simple recipe but a simple one that will lead you taste buds to heaven.
I used a few South Australian made ingredients in this dish as you can tell in the photos.

cooper_lamb_shanks_1.docx (18 KB | )

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Can't Get Full On Fancy

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Reply #2 - Jun 1^st, 2013 at 10:54pm

Bonnie Offline
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lemon and thyme lamb shanks

Ingredients

Basic lamb shank braise

lamb shanks
1 cup chicken stock
1 lemon, rind finely grated, and juiced
sprigs thyme

Mashed Potato

potatos, peeled, cut into pieces
butter, chopped
milk
grated parmesan cheese
finely chopped chives (dried chives if none are available)

Method

Make basic lamb shank braise: Preheat camp oven . Place lamb shanks in a camp oven Season with salt and pepper. Combine stock, lemon rind, 2 tablespoons lemon juice and thyme in a jug. Pour over shanks. Roast shanks for 1 hour. Vent the lid and roast, for a further 30 minutes or until browned and tender.

Meanwhile, place potatoes in a large saucepan and cover with cold water. Place over high heat and bring to the boil. Reduce heat to medium. Simmer, partially covered, for 20 minutes or until tender.
Drain and return potatos to saucepan. Add butter and milk. Mash until smooth. Add parmesan and chives. Season with salt and pepper. Stir until well combined.
I served with peas and lemon thyme glazed carrots.
The only lamb shanks I could buy today had some marinade on them from the butcher, so I left it on as well, the flavour when cooked was very nice and the meat just fell of the bone.

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Reply #3 - Jun 2^nd, 2013 at 8:07pm

jclures Offline
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Lamb Shank Pie cooked in home brew stock

Ingredients

3 Lamb Shanks
1 cup home brew beer
1 cup chicken stock
carrot diced
onion diced
shallots chopped
1 clove garlic crushed

Pastry
1 cup plain flour
1 cup self raising flour
salt
butter
80m cold water

Method

I put beer, chicken stock, carrots, onion, shallots, garlic and lamb shanks into the camp oven and slow cooked them until the meat was coming off the bone.

Removed the lamb shanks and then removed the meat from the bones, and put aside as the liquid in the camp oven, cooled. Once cool I removed as much fat as I could and removed most of the vegetables from the remaining stock.

Returned the meat to the stock and reduced the stock over the stove, I then added some cornflour to thicken the mix.

Pastry

Sift the flours and salt and rub in butter until it looks like breadcrumbs. Make a well in the middle and add water while stirring with a knife. This should make a dry dough. Put the dough on a floured surface and knead until smooth.

After rolling the pastry out and lining the pie tins, I then filled with the lamb shank mix, and put the pastry top on the pie.

I fitted 3 pie tins into my 14” camp oven to bake.

I also made some cheese roles and fresh oven cooked chips as the side dressing.

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Reply #4 - Jun 2^nd, 2013 at 9:04pm

deano68 Offline
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Thai Red Curry shanks of lamb.

Righto, first of all thanks all for welcoming me into your group.Its great to see so many like minded people sharing info and having a laugh and a bloody good feed.!

I'm doing a thai Curry that I have had before cooked in a conventional oven,but this will be the first crack in a camp oven, so have changed it around a bit to suit..
This is for only 2 shanks so with ingredients just multiply for more shanks, I also did it in the small 4.5 quart oven.

Ingredients.
2 Aussie lamb shanks
600ml chicken stock

Sauce
1 can (400ml) lite coconut milk
2 tablespoon veg oil
100ml Red curry paste
2 cubes palm sugar (2 tablespoons)
50ml fish sauce
1 teaspoon green peppercorns
2 tablespoons krachai.(shredded ginger)
8 baby sweet corn cut in half
10 green beans cut in half
2 fresh red chillies cut in strips remove seeds
3 torn kaffir lime leaves
1/4 cup fresh basil leaves

Garnish
Few sprigs fresh coriander
1 red chilli
1 tablespoon crispy fried shallots

Place shanks in the camp oven and cover with chicken stock, let bubble away for 2 hrs.
Remove from the stock and allow them too cool.
Discard stock from the camp oven.

To make the sauce.
Add oil to the oven then add the cream off the top of the coconut milk, let boil stirring.
add red curry paste, stir until fragrant
Add palm sugar, bring back to the boil then add the fish sauce and rest of the coconut milk
Pop lamb shanks back in
Add corn, beans, chilli, peppercorns and lime leaves
Let cook for another 40mins

Add basil leaves for the last 5 mins.

Garnish with a sprinkle of the crispy fried onions, some fresh basil leaves, red chilli and coriander sprigs.
Serve with rice if desired, we used sweet potato mash

Note...this is a pretty spicy dish, to tone it down a bit, maybe leave the peppercorns out.

Enjoy
Deano. Cool

experience is something you dont get until just after you need it.!!

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Reply #5 - Jun 3^rd, 2013 at 7:00pm

Smoothzsilk Offline
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Mongolian Garlic Lamb Shanks

Ingredients as per photo

Marinated for 2 hours then 2 hours slow cooking in the choofer.

Lamb fell off the bone and was very, very, full of flavour

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Reply #6 - Jun 3^rd, 2013 at 7:22pm

Derek Offline
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I don't have a name for this recipe as I just decided on it as I was walking around the supermarket picking up things. It has a definite Italian style and flavour.

This tasted so nice I think I should copyright the recipe. Grin

First thing I did was bone out four lamb shanks keeping then in as much as one piece as possible. Dog stole a bone before I took the photo

Once boned I chopped up some Kalamata olives, sundried tomatoes and chorizio sausage

Spread the olives, tomatoes and sausage on two of the lamb shanks

Place the other shanks on top, roll and tie with cooking twine

Into a ten inch camp oven with just a sprinkle of oil on the base

On go the Heat Beads. As I wanted a nice slow cook only 4 on the bottom and 13 on top. Look at those coals glow

Cooked after just on two hours

Now how is that for Italian style lamb shanks cooked to perfection Cheesy

Plated up on a bed of mashed sweet potato, corn on the cob, brussell sprouts and a dash of gravy together with a nice glass of merlot.

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Reply #7 - Jun 3^rd, 2013 at 7:27pm

Rufzgutz Offline
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Red Wine

and Onion Gravy Lamb Shanks

A simple dish with a full, rich flavour of red wine & onion.

Slow cooked for 3 hours in my 12'' campoven using heatbeads.

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Reply #8 - Jun 4^th, 2013 at 8:58pm

LG Offline
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Bunbury, Western Australia, Western Australia, Australia

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Our lamb shanks were a quick and easy meal this time round

Marinate the shanks as long as possible, then brown in medium hot camp oven
Remove from oven and set aside while you saute the vege... then add the left over marinade and 1 cup of stock
Return the shanks and simmer for a couple of hours.

Make couscous 5 minutes prior to serving shanks
Remove shanks from oven and use a little cornflour to thicken gravy

Serve with a nice tossed green salad, or some steamed greens

COCIA_Challenge_4_-_Lamb_Shanks_merged.jpg (180 KB | )

The judge's decision is final... unless the 3rd umpire is called for... or a facebook campaign goes viral !!!

All comments are my personal opinion only and/or based on real life experiences. No debate will be entered into.

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Reply #9 - Jun 4^th, 2013 at 9:48pm

Kramer Offline
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Pulled Lamb Shank Tacos

Well after I saw all the excellent entries I decided to pull something that I had never heard of before and my mate and I realised we hadn't had lamb tacos before. I did a quick google and there were a couple of recipes but they were a little complicated for the amount of time I had, I work full time so pulling off a long cook can be a little hard. I also did this on the stove as I wouldn't have had time waiting for heat beads to come alight properly.

The tacos came out quite nice, the meat came out extremely tender and juicy I just think it needed some more seasoning. I do like strong and hot tacos. I just made all this up while walking around the supermarket so just adapt it to your liking

Prep time: 10mins
Ingredients

seasoning

Condiments

Method

All Your Beers are Belong to Us!

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