December 04, 2017
Dinner, Main Dish, Lamb/Mutton,
Fruit, Apricot, Australian, Small Batch Cooking, Sunday Dinner, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Open Fire more
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"From a 4 wheel drive book that the DH buys. Times are estimated."
Heat oil in a small to medium cast iron camp oven, brown shanks for about 5 minutes and then add the spice, apricots and apricot nectar and bring to the boil on the stove top then transfer to the fire place, sit oven on sturdy wire rack for 6 to 8 pieces of bagged charcoal, heat beads or a small amount of fire coals with the same amount on the lid and simmer over moderate heat for about 1.5 hours, replacing coals regularly to maintain an even cooking temperature, remove lid from oven and cook for a further 30 to 40 minutes uncovered to reduce liquid.
The most important rules to cooking lamb shanks are time, you must have plenty of it, and a low to moderate heat mostly on the bottom for a gentle simmer.
Once cooked properly shank meat should be tender, juicy and falling off the bone, serve with mashed potato and vegies, hearty comfort food at its best and enjoy.
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