I love braised lamb shanks, especially solar braised shanks, but I find a whole shank to be to much meat for one person. When I prepare this recipe I take the meat off the bones before serving and save any leftover meat for a shepherd’s pie. I also usually start making it a day in advance. That way it’s much easier to skim the fat off the cooking liquid.

Solar Braised Lamb Shanks

Ingredients

4 Lamb Shanks

2 teaspoons kosher salt, plus some for seasoning the shanks

Freshly ground pepper

all-purpose flour

1/4 cup extra-virgin olive oil

2 stalks celery, sliced

1 medium onion, sliced

2 medium carrots, peeled and sliced

8 cloves garlic, smashed

2 tablespoons fresh thyme, chopped

2 tablespoons fresh rosemary, chopped

3/4 cup dry red wine

4 cups low-sodium chicken broth

1 tablespoon water

1 tablespoon cornstarch

2 tablespoons flat-leaf parsley, finely chopped

Preparation

Set Global Sun Oven out to preheat.

Heat oil in a dutch oven. Season the shanks with salt and pepper. Put the flour on a plate and dredge the shanks in it. Brown the shanks in the dutch oven on all sides, about 10 minutes. Transfer to a plate.

Add the celery, onion, carrots, 2 teaspoons salt, and some pepper to the dutch oven. Cook until tender and starting to brown, about 15 minutes. Stir in garlic, thyme, and rosemary cook until fragrant, about 3 minutes. Add the wine, turn heat up to high, stir with a wooden spoon, scraping up any brown bits. Cook until wine reduces enough to just coat the vegetables. Return shanks to pan, pour enough broth over them to cover by half. Put the lid on the dutch oven and transfer to the GSO. Cook until the meat is fork tender, about 2 1/2 hours. Transfer the shanks to a pan and keep warm.

Let the braising liquid stand for about 10 minutes. Skim the fat off the top. Strain the sauce into a bowl, pressing down on the solids. Return sauce to the dutch oven and bring it to a boil over high heat. Whisk the water with the cornstarch then add it to the sauce. Whisk sauce until thickened, about 1 minute. Stir in the parsley. Return the shanks to the sauce and turn to coat. Serve shanks with cooked polenta or mashed potatoes, spooning the sauce over each serving.

Serves 4 to 6

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