Campfire one pot braised beef shanks recipes is a great dish, especially when cooked outdoors over a campfire. There’s something about the great outdoors that elevates this recipe to a whole new level. I’ve had the pleasure of cooking this campfire one pot braised beef shanks recipe on numerous camping trips, and it never fails me.
As the pot bubbles away, the aroma teases everyone around the campsite, building anticipation for the feast to come. I’ve seen even the pickiest eaters gather around the pot, eager to dig in to this campfire one pot braised beef shanks recipe.
What I love most about this recipe is how easy it is to cook. It’s an easy-to-use recipe that requires minimal fuss, making it perfect for outdoor cooking. Simply brown the beef, add some aromatics, and let the pot simmer away while you enjoy the great outdoors. The result is a tender, fall-off-the-bone beef shank that’s simply divine.
One of the best things about the campfire one pot braised beef shanks recipe is its ability to feed a crowd. Whether you’re camping with friends or family, this recipe is sure to satisfy everyone’s hunger. I’ve cooked it for groups of all sizes. The best part? It’s incredibly easy to scale up or down, depending on your needs.
When cooking a campfire one pot braised beef shanks recipe outdoors, I always opt for a campfire with a grate over an open fire. It’s just so much fun to cook over an open fire! The experience is just as important as the end result, and the campfire one pot braised beef shanks recipe delivers on both fronts.
Cooking Instructions For the Campfire One Pot Braised Beef Shanks Recipe
- The first step of making the campfire one pot braised beef shanks recipe is to start your fire or charcoals. You will using them for the campfire one pot braised beef shanks recipe, so you will want to make sure you have plenty on hand.
- If using embers, get a large fire going using (preferably) hardwood and let it slowly burn down. This process from start to finish can take upwards of an hour.
- If using charcoals, fill a large chimney starter and light. This process will take approximately 20 minutes to get all the coals hot and ready. You will likely want to have some charcoals available in reserve.
- Add A grill grate for your Dutch oven.
- Before placing your fie in a Dutch oven, heat the olive oil. Saute the beef shanks until they are golden brown. Empty the Dutch oven of the meat shanks. Season with pepper and salt.
- Toss in the carrots, garlic, and onions to the Dutch oven. Soften, about 5 minutes, while stirring occasionally. Pour in the wine and scrape off any brown pieces from the bottom of the pan to deglaze it. Toss in the meat shanks, stock, and undrained tomatoes. Heat until it boils.
- Add the mushrooms during the last 20 minutes of baking time and cover to keep the meat soft, which should take 2 to 3 hours. At the same time, make the Fresh Herb Topper by combining the garlic, lemon peel, and Italian parsley in a small bowl. Creates 1/4 cup.
- Place the beef shanks on a dish and set aside. Remove the veggies from the cooking liquid by swishing them round. Before serving the beef shanks, mix the olives with the veggies. Remove any excess oil from the cooking liquid and pour it over the gnocchi, veggies, and beef shanks. Garnish with a chimichurri blend.
- Remove from the fire serve and enjoy.
- Chimichurri
- To make the chimichurri, put the garlic, onion, parsley, oregano, salt, black pepper, and red pepper in a big bowl or jar. Combined the vinegar and oil well. Cover and store for a few days. Use before the herbs turn brown.
Ingredients
Shanks
olive oil
beef shanks
salt
black pepper
onions
carrots
cloves garlic
red wine
tomatoes
beef broth
mushrooms
olives
Chimichurri
onion
parsley leaves
oregano
garlic
salt
black pepper
red pepper
olive oil
vinegar
5 Reasons I Love the Campfire One Pot Braised Beef Shanks Recipe
1. Easy: It kind of goes without saying that a one pot meal recipe is great for when you want something easier! No need to dirty up several pots and pans, no need to check on different things cooking in various areas of the kitchen… These recipes all come together deliciously in just one pot.
2. Clean Up: There’s nothing quite as annoying as finishing a meal and seeing a kitchen piled high with dirty dishes. One pot meals diminish that annoyance because, well, you only have to clean one pot!
4. They’re a whole meal: In other words, usually you don’t need a side dish. Maybe a hunk of bread—or, in the case of something like Chicken Posole Verde or mom’s Sierra Chicken Stew, a tortilla—but that’s it.
5. They fill your house with yummy smells: This is especially true of long-simmering one-pot recipes, like pot roast, brisket, or Wine-Simmered Beef Stew with Carrots, Mushrooms, and Onions.
6. Love and appreciation: A one-pot recipe might not remind you of your mom like it reminds me of mine. But I’ll bet that you, too, have delicious memories of someone or something that get stirred up when there’s something wonderful simmering on the stove. And making a one-pot recipe can be a great way to revel in your appreciation for that someone or something.
Simplify Dinner with a One-Pot Meal
One-pot meals are like the footie pajamas of the family table; cozy, familiar, and easy to throw on. They offer the pleasure of home cooking assembled with little fuss and minimal clean-up, and nearly always contain a starch, protein and vegetable all rolled into one happy dish.
Most cultures have their version of the one-pot meal. The Italians stir up creamy risotto, the Spanish steam fragrant paella and the French serve a perfect cassoulet, to name but just a few. Versions of this dish span the globe from nearly every ethnicity, the defining factor is in its name: it requires only one pot. That pot may be a wok, a Dutch Oven, a skillet or tagine, but everything is prepared in that one vessel and the melded flavors combine to produce something extraordinary.
One Pot Meals Health Benefits
How can a one-pot meal be more nutritious than its conventionally-cooked counterpart? When we cook in water, nutrients from the vegetables, meat, bones, and/or connective tissues are released and leach into the water, thus making a stock or broth if simmered for long enough. When we add absorbent ingredients (say noodles or rice), the liquid and nutrients are absorbed. This not only changes the flavor and maybe even the consistency slightly, but it also means that foods which generally have less minerals and vitamins can become nutrition vehicles.
There are other health and developmental benefits to using one-pot meals, but rather than go into detail, let’s just keep it simple. One-pot meals:
Increase the opportunity to incorporate vegetables into sauces or within a dish.
Increase nutrition by fortifying the less nutrient-dense ingredients.
Increase exposure to potentially non-preferred foods, which is associated with decreased picky eating and healthier eating habits in the future.
Provide the opportunity to expose a child to a variety of food textures and consistencies which promotes oral motor skills and is associated with healthier eating habits and reduced picky eating.
One Pot Cooking Tips
If using meat, try to cut them into similar sizes so that they cook at the same time.
To get more flavor into the meat you can brown the meat first to seal in the juices.
As an alternative to using the slow cooker, cast iron casserole dishes conduct the best heat and can be used on the hob and in the oven.
Lots of beans, pulses and vegetables are great vegetarian alternatives to meat and a fantastic way to pack out a casserole and make it go further.
The longer that you can cook the stew or casserole for the better as the flavors will intensify through the cooking process.
Some cuts of meat benefit more from slow cooking on a low heat so that they tenderize.
If possible use meat or vegetable stock to help to create a sauce packed full of flavor.
FAQ For The Campfire One Pot Braised Beef Shanks Recipe
Q: What is the best way to sear the meat for the campfire one pot braised beef shanks recipe?
A: The best way to sear the meat for the campfire one pot braised beef shanks recipe is to preheat your Dutch oven over medium-high heat and add a bit of oil. Sear the beef shanks on all sides until they are browned and crusty, which helps lock in the flavor and juices.
Q: How long should I braise the beef shanks in the campfire one pot braised beef shanks recipe?
A: For the campfire one pot braised beef shanks recipe, the beef shanks should be braised for 2 to 3 hours. This slow cooking process at a low simmer ensures the meat becomes tender and absorbs the flavors of the braising liquid.
Q: What type of liquid should I use for braising in the campfire one pot braised beef shanks recipe?
A: The best liquids for braising in the campfire one pot braised beef shanks recipe are beef broth, red wine, or a combination of both. These liquids add rich flavor and help tenderize the meat during the braising process.
Q: How do I prevent the beef shanks from burning in the campfire one pot braised beef shanks recipe?
A: To prevent burning in the campfire one pot braised beef shanks recipe, maintain a consistent low heat and ensure there is enough liquid in the Dutch oven. Stir occasionally and add more liquid if necessary to keep the shanks partially submerged.
Q: Can I add vegetables to the campfire one pot braised beef shanks recipe?
A: Yes, you can add vegetables to the campfire one pot braised beef shanks recipe. Root vegetables like carrots, onions, and potatoes work well. Add them to the pot during the last hour of braising so they become tender without overcooking.
Other One Pot Recipe to Try
Campfire One Pot Skillet Pastitsio Recipe
Campfire One Pot Dutch Oven Beef Stroganoff
Campfire One Pot Dutch Oven Texas Chili
Campfire One Pot Beef n Bean Sloppy Joes
Campfire One Pot Braised Beef Shanks Recipe
Equipment
- Kitchen Twine
- mixing bowl
- Cast Iron Skillet
- Grill Grate
- knives
- Campfire Cooking Utensils
- Campfire Serving Utensils
- Campfire Fork Or Tongs
- fire proof cooking gloves
- Cast Iron Dutch Oven
- Foil Paper Non Stick
Ingredients
Shanks
- 2 tbsp olive oil
- 4 lb beef bone-in shanks
- 1/4 tsp salt
- 1/4 tsp black pepper ground
- 2 onions chopped large
- 2 carrots medium coarsely chopped
- 3 cloves garlic minced
- ¾ cup red wine or beef broth
- 15 oz tomatoes undrained can diced tomatoes with basil, garlic, and oregano
- 1 cup beef broth
- 12 oz mushrooms cremini or button quartered or halved
- ¾ cup olives pitted assorted olives
Chimichurri
- 1/2 cup onion minced yellow
- 1/2 cup parsley leaves chopped fresh flat-leaf
- 1 tbsp oregano fresh chopped
- 1 tsp garlic finely grated or minced
- 1-1/2 tsp salt kosher
- 1 tsp black pepper freshly ground
- 1/2 tsp red pepper flakes
- 1 cup olive oil extra-virgin
- 1/2 cup vinegar red wine type
Instructions
Shanks
- The first step of making the campfire one pot braised beef shanks recipe is to start a medium size fire on one side of your cooking grates fire or charcoals. You will using them for the campfire one pot braised beef shanks recipe, so you will want to make sure you have plenty on hand.
- If using embers, get a medium fire going using (preferably) hardwood and let it slowly burn down. This process from start to finish can take upwards of an hour.
- If using charcoals, fill a large chimney starter and light. This process will take approximately 20 minutes to get all the coals hot and ready. You will likely want to have some charcoals available in reserve.
- Add A grill grate for your Dutch oven.
- Put your Dutch oven and allow it to warm to a medium heat. Heat olive oil over medium-high heat. Add brown beef shanks on both sides. Remove beef shanks from Dutch oven. Sprinkle with salt and pepper.
- Add onions, carrots, and garlic to Dutch oven. Cook and stir for 5 minutes or until softened. Add wine and deglaze pan by scraping up any browned bits from the bottom. Add undrained tomatoes, beef broth, and beef shanks to pan. Bring to boiling.
- Cover and bake 2 to 3 hours, or until beef is tender, adding mushrooms the last 20 minutes of cooking time. Meanwhile prepare Fresh Herb Topper—in a small bowl combine Italian parsley, lemon peel, and garlic. Makes 1/4 cup.
- Remove beef shanks to a serving platter. Strain vegetables from cooking liquid. Stir olives into vegetables and spoon over beef shanks. Skim fat from cooking liquid and drizzle over beef shanks, vegetables, and gnocchi. Sprinkle with Fresh Herb Topper.
Chimichurri
- To make the chimichurri, put the garlic, onion, parsley, oregano, salt, black pepper, and red pepper in a big bowl or jar. Combined the vinegar and oil well. Cover and store for a few days. Use before the herbs turn brown.
1 comment
Great dish and worked well in the Dutch Oven.
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