Thanks for watching and thanks for the lovely comments Jane. We have a great local butcher in my little town of 2,000 people and the meat is top quality. Tilly is so cute but a little cheeky as well.
Thanks for watching all the way through and thanks for your comment. Osso Bucco would work with this recipe as well. Or even lamb chops but cut down on the cooking time to just 30 minutes. Tilly has settled in well and is so cute but a little cheeky as well. All the best.
Tried this yesterday (ate the leftovers for lunch today, still delicious.) I don’t know if my heat beads were dud, but I couldn’t get enough heat from the Campmaid to the spun steel camp oven so ended up starting the cooking on the Weber Family Q. I heated up a lot more head beads and instead of half a dozen heat beads underneath it was more like 15-20, with the rest on top (definitely more than 20). Took over three and a half hours. What am I missing? Another thought, these days because I suffer IBS, I no longer use bottled garlic or ginger. I find that the fresh stuff lasts weeks in the veggie crisper, or even in a dark veggie box and doesn’t exacerbate the IBS. I reckon it tastes better too. Works for me, unlike my first try with heat beads.
Thx for your comments and glad you found the Lamb Shanks delicious. They are my favourite meat cut, although very expensive at the moment. Is your Camp Oven cast iron or spun steel. Cast iron will need more heat to get it going. You may also try raising the Campmaid 'shelf' higher towards the base of the camp oven. You are spot on about more heat on the top than underneath. That is one of the most important parts of camp oven cooking. (Just reread your reply stating spun steel). Make sure the heat beads are white hot but looks like you made it work for you. 3.5 hours seems a long time. Maybe brown / part cook them a little longer before adding the sauce ingredients. The ambient temperature may have also been cooler at your location which may have slowed the cooking time. It has been freezing cold where I am in the NSW Central West but the video was shot in outback NSW near Tibooburra. A but warmer there in winter. Maybe also shelter the heat beads from any cool wind. Practice makes perfect so keep giving it a go with other recipes. All the best. Rgds Dennis
@@caravancooking Thanks Dennis, I live in Orange not too far from you. As you said, it's pretty cold around here this time of year. I had the Campmaid fire tray as high as I could put it, but when I rewatched the video I noted you put in more heat beads than I did. The Weber did the prewarming much quicker with the hood down (ha ha). In the end I got everything to work. I'm practising at home before getting back on the road again to try to complete our big lap and I am working on making our little old caravan more capable of free camping, plus doing a lot more outside, fireplace and heat bead cooking.
@@jimoctec My goal is the big lap but work and RFS commitments are sadly getting in the way. I haven't done camp cooking at home this winter as have a stack of Milparinka videos still to edit. Including food prep for travel. But heading for a week of camping and cooking in the Hunter Valley in September. Have fun with your Camp cooking practice Jim. Rgdd Dennis
Hi Dennis, and an extra special hello to Tilly! She’s gorgeous 🥰
Those shanks look pretty darn fine too 👌
Thanks for watching and thanks for the lovely comments Jane.
We have a great local butcher in my little town of 2,000 people and the meat is top quality.
Tilly is so cute but a little cheeky as well.
Hi ❤️🙏🧑🎤I'm Iranian gir 🌹🧑🎤l village cooking is relaxing and nice 😍 thanks for your support 😊❤️
Thanks for watching and thanks for your comment.
Fantastic recipe. I really need to try this. Cannot get lamb shanks where I live, though. And definitely more of Tilly...just beautiful!
Thanks for watching all the way through and thanks for your comment.
Osso Bucco would work with this recipe as well. Or even lamb chops but cut down on the cooking time to just 30 minutes.
Tilly has settled in well and is so cute but a little cheeky as well.
All the best.
Tried this yesterday (ate the leftovers for lunch today, still delicious.) I don’t know if my heat beads were dud, but I couldn’t get enough heat from the Campmaid to the spun steel camp oven so ended up starting the cooking on the Weber Family Q. I heated up a lot more head beads and instead of half a dozen heat beads underneath it was more like 15-20, with the rest on top (definitely more than 20). Took over three and a half hours. What am I missing?
Another thought, these days because I suffer IBS, I no longer use bottled garlic or ginger. I find that the fresh stuff lasts weeks in the veggie crisper, or even in a dark veggie box and doesn’t exacerbate the IBS. I reckon it tastes better too. Works for me, unlike my first try with heat beads.
Thx for your comments and glad you found the Lamb Shanks delicious. They are my favourite meat cut, although very expensive at the moment.
Is your Camp Oven cast iron or spun steel. Cast iron will need more heat to get it going. You may also try raising the Campmaid 'shelf' higher towards the base of the camp oven.
You are spot on about more heat on the top than underneath. That is one of the most important parts of camp oven cooking.
(Just reread your reply stating spun steel). Make sure the heat beads are white hot but looks like you made it work for you.
3.5 hours seems a long time. Maybe brown / part cook them a little longer before adding the sauce ingredients.
The ambient temperature may have also been cooler at your location which may have slowed the cooking time. It has been freezing cold where I am in the NSW Central West but the video was shot in outback NSW near Tibooburra. A but warmer there in winter.
Maybe also shelter the heat beads from any cool wind.
Practice makes perfect so keep giving it a go with other recipes.
All the best.
Rgds Dennis
@@caravancooking Thanks Dennis, I live in Orange not too far from you. As you said, it's pretty cold around here this time of year. I had the Campmaid fire tray as high as I could put it, but when I rewatched the video I noted you put in more heat beads than I did. The Weber did the prewarming much quicker with the hood down (ha ha). In the end I got everything to work. I'm practising at home before getting back on the road again to try to complete our big lap and I am working on making our little old caravan more capable of free camping, plus doing a lot more outside, fireplace and heat bead cooking.
@@jimoctec My goal is the big lap but work and RFS commitments are sadly getting in the way.
I haven't done camp cooking at home this winter as have a stack of Milparinka videos still to edit. Including food prep for travel.
But heading for a week of camping and cooking in the Hunter Valley in September.
Have fun with your Camp cooking practice Jim.
Rgdd Dennis