The meat and broth from this recipe can be used in pasta sauces and risotto – recipes to follow.
Basic Sun Oven Braised Lamb Shank
1 tablespoon olive oil
1 onion, finely chopped
1 leek, thinly sliced
1 cup dry white wine
2 cups chicken broth
1 tablespoon tomato paste
1 sprig rosemary
salt to taste
3 lamb shanks (about 4 pounds), trimmed of excess fat
Set Sun Oven out to preheat.
Heat the oil in a Dutch oven over medium high heat.
Add the onion and leeks and cook until just softened, about 5 minutes.
Add the wine, bring to a boil, and cook until reduced by half, about 3 minutes.
Add the broth, tomato paste, rosemary and salt.
Arrange the lamb shanks so the meatiest parts are submerged.
Cover and transfer to the Sun Oven. Cook until the meat is fall off the bone tender, 2 1/2 to 3 hours. Remove shanks from the broth.
When the shanks are cool enough to handle slice the meat off the bones. If not using immediately refrigerate the broth and meat in separate containers for up to two days.
Makes 4 servings.