Lamb shanks

We made this recipe while camped at Shannons campground when it was freezing. I am not usually a packet mix sort of cook, but this one did make it easier for camping with limited ingredients & was very tasty. We used our Hillbilly camp oven for this one.

Camping Lamb Shanks

Serves 2, although the sauce is enough for 4 shanks

Ingredients

2 lamb shanks

1 onion chopped

1 carrot chopped

1 recipe base, I used Masterfoods Garlic & Herb Lamb Shanks

1 tin of crushed tomatoes

1 packet or a tablespoon of tomato paste

Water for the sauce if needed 

Salt & pepper to taste

- remove the lamb shanks from your fridge about half an hour before you want to cook

- prepare your campfire, we want initial medium high heat to brown the shanks & get the sauce boiling, but then a gentle heat to simmer the shanks for at least an hour & a half 

- chop the carrot & onion

- place your camp oven over the heat to warm

- in a little oil fry of the shanks until browned all over 

- add the onion & carrot & fry off

- add the rest of the ingredients; packet base, tomatoes & tomato paste along with about 1-2 cups of water so the sauce covers the shanks

- bring to the boil & then reduce to a simmer

- cook for an hour covered with a lid, stirring every 10 mins or so

- remove the lid & keep simmering for at least another 30 mins but an hour is better, until sauce is thick, stir every 5-10mins & roll over the shanks, check seasoning & add in salt & pepper if needed, we added a little of each

- serve with your choice of veggies, pasta, rice, flat bread or whatever you like with it. Personally I think it has to be mashed potato to soak up all that lovely sauce.