| Cook Time | 5 hours |
| Servings | serves |
Ingredients
- 4 Lamb Shanks
- 1 Onion finely chopped
- 2 Garlic Cloves
- 1 litre Chicken Stock
- Handful Dates Pitted, chopped into quarters
- Balsamic Vinegar
Ingredients
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Instructions
- Start the cooking process by browning the shanks with a bit of olive oil in a hot camp oven for a few minutes and then add the onion and garlic. When it is all browned, add the chicken stock, dates and balsamic vinegar along with a bit of water to completely cover the shanks in liquid.
- Sit the oven in the pit. You want the liquid hot enough so that it gently bubbles. Don't worry if the pot loses a bit of heat later on, either. They can cook in as little as an hour, but if you maintain a good temperature, you can leave them for about 4-5 hours till the meat falls off the bone.
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