Serves: 4
Total Calories: 6
Place a 12-inch Dutch oven over 8-10 briquets and saute, until golden brown, about half the garlic. Salt and pepper the shanks if you wish. Brown the shanks two at a time for 4 - 5 minutes. Add the wine and water and sprinkle the remaining garlic over the top. Place the onion slices in the Dutch oven last. Put the lid on and use 14-16 briquets on the top. Cook for about two hours. Serve on a warmed plate if possible.
Use a slotted spoon to scoop up additional garlic and onions as a garnish.
A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Meat in Camp
This Lamb Shanks With Garlic recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.
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