Slow Cooked Lamb Shanks

I don’t know about you, but we absolutely have a favourite meal we cook when we are camping, and it is this recipe. I have prepared this meal in the Flinders Ranges, the sand dunes in Canunda Nation Park, the beach in Thailand, and now at Litchfield in the Northern Territory. The rich red wine gravy and the fall-apart tenderness of the shank meat are to die for. If you make this recipe, let me know in the comments what you think!

Table of Contents

Our Camp Kitchen

We cooked these delicious lamb shanks in the Florence Falls Camp Ground at Litchfield National Park in the Northern Territory.

Slow Cooked Lamb Shanks in Red Wine Gravy

Ingredients

4 – 6 lamb shanks (depending on the size of shanks)
2 tablespoons plain flour
2 tablespoons olive oil
250g bacon, diced
2 large onions, chopped
4 cloves garlic, crushed or finely chopped
2 celery stalks, finely chopped
2 cups red wine
1 can of diced tomatoes
2 cups of lamb or beef stock
2 sprigs rosemary
Coarsely cracked black pepper

Method

Lightly dust the shanks with the flour. Heat oil in a large frying pan and cook shanks for 4 minutes until browned. Remove shanks and then fry bacon for a few minutes. Add onion, garlic, celery, and sauté until soft; do not brown.

Transfer shanks, bacon, onion and garlic to the camp oven. Add the red wine, tomatoes, beef stock, rosemary and black pepper.

Cook slowly with hot coals underneath the camp oven and on top of the lid for two and a half to three hours until the meat is tender.

To home cook in the oven

To cook in a conventional oven, preheat to 160c. Transfer shanks, onion and garlic to a casserole dish. Add celery, red wine, tomatoes, beef stock, black pepper and rosemary. Cook covered for 2 1/2 hours or until meat is tender. Keep covered to ensure the shanks do not dry out.