Step 1: Prepare Your Campfire

Before you start cooking, make sure your campfire has burned down to a bed of hot coals. This will provide the steady, even heat needed for slow-cooking your lamb shanks.

Step 2: Brown the Lamb Shanks

Place the Dutch oven over the hot coals and add the olive oil.

Season the lamb shanks generously with salt and pepper.

When the oil is hot, add the lamb shanks to the Dutch oven. Brown them on all sides, which should take about 10 minutes. Use long-handled tongs to turn the shanks and ensure they brown evenly.

Once browned, remove the lamb shanks and set them aside.

Step 3: Sauté the Vegetables

In the same Dutch oven, add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened and the onion is translucent, about 5-7 minutes.

Pour in the red wine (if using) and let it simmer for a couple of minutes to reduce slightly and enhance the flavors.

Step 4: Combine and Simmer

Add the diced tomatoes and beef broth to the Dutch oven. Stir to combine.

Return the lamb shanks to the Dutch oven, nestling them into the liquid and vegetables.

Add the rosemary and thyme sprigs on top.

Cover the Dutch oven with its lid.

Step 5: Slow-Cook Over the Campfire

Place the Dutch oven over a steady heat source from the campfire coals. If using a tripod, hang the Dutch oven over the fire at a height where the heat is gentle.

Allow the lamb shanks to simmer gently for 2-3 hours. Check occasionally to ensure the heat is steady and the liquid is gently bubbling. You may need to add more coals or adjust the height of the Dutch oven to maintain a consistent temperature.

The lamb shanks are done when the meat is tender and easily pulls away from the bone.

Step 6: Serve and Enjoy

Carefully remove the Dutch oven from the heat and take off the lid.

Serve the lamb shanks with the rich, flavorful sauce spooned over the top. They pair wonderfully with campfire-roasted potatoes, crusty bread, or a simple side of vegetables.