Uploaded June 2018 | Updated September 2026, 3 weeks ago
Fogcrawler’s Braised Lamb Shanks
(Made in a 12” Camp Oven)
Ingredients:
2 tbs. butter
2 whole lamb shanks (approximately 1½ lbs each)
salt & pepper
1 medium sweet onion, chopped
5 cloves garlic, crushed
½ cup whiskey
4 cans beef consommé (10½ oz. each)
water, if needed
1 tbs. cumin
1 tbs. coriander
1 tbs. marjoram
2 tbs. fresh tarragon, chopped
2 sprigs fresh rosemary leaves
Directions:
1. Season the meat with salt & pepper.
2. Heat camp oven with12-14 briquettes under oven.
3. Melt the butter and brown all sides of the meat, using care, not to scorch the butter.
4. Remove meat from oven and set aside on a plate, leaving the drippings in the oven.
5. Sauté onions and garlic until onions start to turn translucent.
6. Return meat to the oven and pour the whiskey over the top, sauté’ for a few minutes.
7. Add enough consommé and water, if needed to cover half of the meat. Add the cumin, coriander and marjoram. Sprinkle the tarragon and rosemary over the exposed meat.
8. Place lid on oven and bake 4-5 hours, using 25 briquettes on the lid and 10 briquettes under the oven. Change briquettes every hour.
9. Enjoy!!!
Fogcrawler’s Braised Lamb Shanks
(Made in a 12” Camp Oven)
Ingredients:
2 tbs. butter
2 whole lamb shanks (approximately 1½ lbs each)
salt & pepper
1 medium sweet onion, chopped
5 cloves garlic, crushed
½ cup whiskey
4 cans beef consommé (10½ oz. each)
water, if needed
1 tbs. cumin
1 tbs. coriander
1 tbs. marjoram
2 tbs. fresh tarragon, chopped
2 sprigs fresh rosemary leaves
Directions:
1. Season the meat with salt & pepper.
2. Heat camp oven with12-14 briquettes under oven.
3. Melt the butter and brown all sides of the meat, using care, not to scorch the butter.
4. Remove meat from oven and set aside on a plate, leaving the drippings in the oven.
5. Sauté onions and garlic until onions start to turn translucent.
6. Return meat to the oven and pour the whiskey over the top, sauté’ for a few minutes.
7. Add enough consommé and water, if needed to cover half of the meat. Add the cumin, coriander and marjoram. Sprinkle the tarragon and rosemary over the exposed meat.
8. Place lid on oven and bake 4-5 hours, using 25 briquettes on the lid and 10 briquettes under the oven. Change briquettes every hour.
9. Enjoy!!!
