Cooper’s Lamb Shanks

Preparation Time: 0 secs
Cooking Time: 0 secs
Category: Beef & Lamb
Tags: Beef & Lamb, Camp Oven


Camp Oven Lamb Shanks cooked in Stout


  • 2 peeled onions
  • Olive oil
  • Sea salt & ground pepper
  • 2 X handfuls raisins
  • 2 X heaped tablespoons marmalade
  • 1 x heaped tablespoon tomato sauce
  • 1 x tablespoons Worcestershire sauce + more for serving
  • 1 x 375ml bottle Coopers Stout
  • 4 x lamb shanks
  • 6 x sprigs fresh rosemary
  • 1 x Lt. Chicken stock
  • 1 x bunch fresh mint leaves
  • A few more tablespoons olive oil
  • 2 x spring onions
  • Cider vinegar


  • Step 1Finely chop onions. Place in Camp Oven with a glug of Olive Oil & a pinch of Salt & Pepper.
  • Step 2Cook on med to high heat while stiring until onions have caramelized.
  • Step 3Add the Rasins, Marmalade, Tomato Sauce & Coopers Stout. Stir & let simmer.
  • Step 4Put the Shanks into a large Camp Oven with a glug of Olive Oil to brown up.
  • Step 5Add the Rosemary. Let the Rosemary crisp up.
  • Step 6Put the Shanks, Rosemary & all the juices into the camp oven with the Onions.
  • Step 7Add Stock then put lid on and let simmer for 2.5 to 3 hours or until meat almost falls of the bone.
  • Step 8When the shanks are ready place on a platter ready to serve. Allow the gravy to reduce and thicken. Bash some of the mint leaves in a pestle and mortar with a good pinch of salt and some olive oil. Add this to the lamb shanks. Finely slice up the spring onions and toss on the shanks with the remaining mint leaves. Add a drizzle of the cider vinegar and a pinch of salt.
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