Ricko's Ultimate Road Trip Lamb Shanks
Back in the day, a long day of driving was usually followed up by a quick, easy and usually boring feed, because after 8 hours of driving, who can be bothered to whip up something delicious?
In my opinion, a long day behind the wheel is never a bad thing...Especially when you’re heading somewhere special. Back in the day, a long day of driving was usually followed up by a quick, easy and usually boring feed, because after 8 hours of driving, who can be bothered to whip up something delicious? However nowadays, with the advent of in-car 12v ovens such as the Travel Buddy and Road Chef, a tasty feed is simple. Here is one of our favourites – slow-cooked lamb shanks on crusty bread rolls!
2 x Lamb shanks
1 x Head of fresh garlic
Crusty bread rolls
- Set your 12v oven to a low temp of around 100 degrees. You’ll be cooking for around 6-8 hours.
- Grab your shanks and give them a good crack of salt of pepper, drizzle in olive oil, and pop them into an oven bag. Next, cut your whole head of garlic in half, and pop it into the bag with the shanks.
- Get the air out of the bag, secure it and place it in the oven – ideally in a silicon baking tray or foil tray. Now – start driving! If your oven has a timer, don’t forget to reset it throughout the day.
- When your day has around 30 minutes or so left, grab the oven bag out of the oven, and carefully open it up – be careful not to burn yourself on the steam! Take your shanks out of the bag and place them into a foil tray. Discard the garlic now, it has done its job. Crank the oven to 180 degrees and pop the shanks back into the oven for the last 20-30 minutes to brown up a little.
Once you’ve arrived at camp, all that’s left to do is take the lamb off the bone, cut your bread rolls open and slather on some coleslaw and mayo, then load it up with succulent, tender and delicious lamb!
It’s a fair dinkum crowd pleaser, and a fantastic way to settle into camp for the night after a long day behind the wheel!
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