Image: Jake Stangel

Gabriel Rucker’s BBQ Lamb Shanks and Beans boiling over a roaring campfire.

BBQ Lamb Shanks and Beans

Gabriel Rucker, Le Pigeon

Another 2010 James Beard Award finalist and a 2007 Food & Wine–lauded rising star, Gabriel Rucker feels at home in the woods. All he needs are his staple ingredients, a Dutch oven, and a 12-pack of beer. Although you might want to pace yourself when it comes to the cold ones—this simple dish takes four hours to prepare.?

At the Campground

Open a beer. Combine the first 7 ingredients in a Dutch oven and season to taste with salt and pepper. Cover and place in the hot coals of a campfire. Cook covered for 3 hours, adding water as necessary. add dry beans and chard, then cook uncovered until beans are tender. Stir in barbecue sauce of your choice and salt and pepper to taste. Spoon a lamb shank and some beans over each slice of corn bread. Drink more beer.

Other Camp Essentials

A set of long-handled tongs and bourbon (any brand).