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It will feed 2 people depending on appetite. Takes 1.5-2 hours
If you are feeding more than
2 people just double the quantities
Heat oil in a small to medium cast iron camp oven, brown shanks for about 5 minutes, add onion and cook for a further 5 minutes, add the spice, apricots and apricot nectar.
Bring to the boil on the stove top then transfer to the fire place, sit oven on sturdy wire rack over 4-5 coals, 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.
Replace coals regularly to maintain an even cooking temperature, remove lid from oven and cook for further 30-40 minutes uncovered to reduce liquid.
Shank meat should be tender, juicy and falling off the bone. Serve with mashed potato and veggies, hearty comfort food at its best!
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INGREDIENTS
2 lamb shanks
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1 small can of apricot nectar
1 onion roughly chopped
1 small can of apricot halves
and their juice
¼ teaspoon of dried chilli
flakes, more or less depending
on your spice tolerance
2 tablespoons of oil
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