I spend a bit of time thinking about how I might be able to get another serve of peas into me. I feel like the amount of time I might spend thinking about the pea is not outrageous in any way though, but probably just the right amount. The pea is worth a thought. The pea is humble, it is easily accessible, it is multi-lingual, it is affordable and most of all it is damn well tasty.

It’s time to give peas a chance.

Peas are one of those rare vegetables that will store well frozen. Which means a pack of frozen peas can pretty happily thaw out over the course of a day or two in your esky while you’re camping, if you get the gist of what I’m saying here.

As with all of the camp oven recipes on these here electric computer interweb pages, you can make them really easily in a pot on the stove or braise them in the oven. I would always suggest a good heavy based pot though, to allow for a more even cook and reduce the chance of burning and fusing your dinner to the bottom of the cooking vessel.

CAMP OVEN LAMB SHANKS WITH PEAS

(serves 4 – 6)

6 lamb shanks (hind shanks are bigger than fore shanks if you’re hungry)
1 onion, medium dice
2 carrots, medium dice
1 stick celery, medium dice
6 cloves garlic, chopped
500 g frozen peas
2x 400 g tin of some kind of tomatoes
1x tomato tin of stock (or camp stock (water) if you don’t have stock on hand)
1 teaspoon dried mixed herbs
Salt and pepper to season
A splash of any oil for cooking
Pasta, rice, cous cous or mashed potato, to serve

Heat a splash of oil in camp oven over medium coals.
Season lamb shanks with salt and pepper and sear in camp oven until a little browned.
Add onion, carrot, celery and garlic and cook out for another 5 minutes or so, until vegetables are starting to colour.
Add tomato, stock and herbs and bring up to a gentle simmer.
Get a lid on the camp oven and let the shanks slowly simmer away for 2 hours, stirring every half hour – if it looks a little short on liquid at any stage add a splash of water to keep it moist.
After 2 hours check the shanks for doneness. The meat should be soft and looking really keen on falling away from the bone. If they are not quite there, let them simmer for another 20 – 30 minutes and then check.
Once shanks are cooked add peas and simmer for another 5 minutes.
Check seasoning and adjust if necessary.
Serve with a side of your choice or maybe just a piece of bread with butter.