SOLAR BRAISED LAMB SHANKS WITH HERBS DE PROVENCE ON A BED OF SUN OVEN POLENTA

Solar Braised Lamb Shanks with Herbs de Provence on a Bed of Sun Oven Polenta image

Number Of Ingredients 12

Previous Next

1 tablespoon olive oil, divided
1 leek (white and pale green parts only), chopped
2 cloves garlic
2 lamb shanks
salt and pepper
all-purpose flour
1 cup dry red wine
1/2 cup canned, crushed tomato
4 to 5 pieces of dried porcini or shiitake mushrooms
2 teaspoons dried herbes de provence
4 carrots, peeled, cut diagonally into 1/2-inch-long pieces
2 tablespoons fresh flat leaf parsley, chopped

Steps:

Set Global Sun Oven out to preheat. Heat half of the oil in a large Dutch oven over medium heat. Add leeks and garlic, sauté until the leeks soften, about 5 minutes. Transfer leek mixture to a small bowl. Sprinkle lamb shanks with salt and pepper; dust with flour to lightly coat. Heat the remaining tablespoon of oil in the Dutch oven. Add lamb and cook until brown, turning occasionally, about 10 minutes. Add leek mixture, wine, tomatoes, mushrooms, herbs de Provence, and carrots. Stir to coat lamb with vegetable mixture. Cover and transfer to Sun Oven. Cook until the lamb is fork tender, 2 to 3 hours. Using tongs remove shanks from pot, remove meat from bones, season with salt and pepper to taste, and keep warm. Spoon off fat from pan juices. Divide sauce and meat on plates and sprinkle with parsley. Serve with polenta or mashed potatoes. If not serving same day refrigerate meat and sauce in separate, covered containers. Remove layer of fat before reheating.

Nutrition Facts : Nutritional Facts Serves