Best Solar Braised Lamb Shanks With Herbs De Provence On A Bed Of Sun Oven Polenta Recipes

Wine-Braised Lamb Shanks with Herbes de Provence image

Yield Makes 6 servings

Number Of Ingredients 11

5 tablespoons olive oil, divided
2 large leeks (white and pale green parts only), chopped (about 2 1/2 cups)
6 large whole garlic cloves
6 large lamb shanks (12 to 14 ounces each)
All purpose flour
2 2/3 cups dry red wine
1 cup canned crushed tomatoes with added puree
1/4 ounce dried porcini mushrooms
1 1/2 tablespoons dried herbes de Provence
1 1/4 pounds slender carrots, peeled, cut diagonally into 1/2-inch-long pieces
1/2 cup chopped fresh parsley

Steps:

Heat 1 tablespoon oil in heavy wide pot over medium heat. Add leeks and garlic; sauté until leeks soften, about 5 minutes. Transfer leek mixture to small bowl.
Sprinkle lamb shanks with salt and pepper; dust with flour to coat. Heat remaining 4 tablespoons oil in same pot over medium-high heat. Add lamb and cook until brown, turning occasionally, about 12 minutes. Add leek mixture, wine, tomatoes with puree, mushrooms, herbes de Provence, and carrots. Stir to coat lamb with vegetable mixture. Reduce heat to medium-low, cover, and simmer until lamb is very tender, turning twice, about 1 hour 30 minutes. Uncover and continue to simmer until sauce reduces slightly, about 10 minutes longer. Spoon off fat from pan juices. Season lamb to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm, covered, over low heat before serving.)
Sprinkle with parsley and serve.

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

Number Of Ingredients 12

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