Sun Oven Savory Stew

Dutch Oven

Sun Oven stews are exceptionally tasty. If you can’t find lamb, beef will work in this recipe but the flavor won’t be the same.

Solar Stew with Lamb


1 pound boneless leg of lamb, trimmed and cut into 1 1/2-inch pieces

3 tablespoons all-purpose flour

2 tablespoons olive oil

1 onion, finely chopped

1 carrot, finely chopped

1 celery stalk, finely chopped

2 cloves garlic, minced

1/2 cup dry red wine

1 (14 1/2-ounce) can crushed tomatoes with their juices

1/2 cup water

2 large potatoes, peeled and cut into 3/4-inch cubes

1/2 pound green beans, trimmed and cut into 1-inch pieces

2 teaspoons chopped fresh thyme

1/2 teaspoon salt

1/2 teaspoon pepper


Set Sun Oven out to preheat.

In a large bowl, toss the lamb with the flour. Heat 1 tablespoon of the oil in a Dutch oven over medium-high heat. Working in batches, brown the lamb on all sides, transferring it to a plate as it browns. Lower the heat to medium and add the remaining oil, onion, carrot, celery, and garlic; cook until the vegetables begin to soften. Add the wine, stirring to scrape up the browned bits. Return the lamb with its juices to the Dutch oven. Add the tomatoes, water, potatoes, green beans, thyme, salt, and pepper, stirring to combine. Cover and transfer to the Sun Oven. Cook until the lamb is tender, 2 to 3 hours.

Makes 4 servings.

Sun Baked Shepherd’s Pie

Lamb Pie

Yesterday’s braised lamb shank for two can be used to make a delicious shepherds pie that will feed the whole family. Use the following recipe as a guideline and feel free to use whatever vegetables you like for the filling.

Sun Oven Shepherd’s Lamb Shank Pie


Simple Sun Oven Braised Lamb, previously prepared, meat and onion cooking liquid stored in separate containers and refrigerated

1 carrot, quartered lengthwise and finely sliced

1 zucchini, diced

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Solar Lamb Dinner for Two

Braised Lamb w:onions

Good, meaty lamb shanks can be hard to find so when I see one I like to snatch it up. This easy braise can be consumed immediately, or, stored overnight in the fridge and used to make a shepherd’s pie.

Simple Sun Oven Braised Lamb


2 tablespoons olive oil, divided

1 sprig fresh rosemary

2 onions, finely sliced


1 meaty lamb shank, about 1 1/2 pounds

1/2 cup dry white wine

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Solar Lamb Pasta Sauce

Bolognese Lamb

The trick to good Bolognese is gentle heat. Try to keep the Sun Oven between 250 and 300 and let this sauce slowly simmer all day.

Sun Oven Braised Lamb Bolognese Sauce


1 1/2 cups meat from Basic Sun Oven Braised Lamb, shredded

2 tablespoons olive oil

1 onion, finely chopped

2 carrots, finely chopped

2 celery stalks, finely chopped

1/2 cup dry red wine

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Solar Braised Lamb Shanks

Dutch Oven

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

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Romantic Solar Dinner for Two

Solar braised lamb on a bed of polenta is about as good as it gets. I like to get the lamb done in the morning. That gives me time to let the sauce cool down making it easier to skim off the excess fat. Then I start the polenta later in the day and, during the summer months, leave it in the warm Sun Oven until we’re ready to eat. My method for Sun Oven polenta can be found here. The recipe can be cut in half and will be enough for two people.

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

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 tomatoes

4 to 5 pieces of dried porcini or shiitake mushrooms

2 teaspoons dried herbes de Provence

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Sun Oven Super Bowl Party Snacks

With Super Bowl Sunday just around the corner it’s time to start thinking about what to eat during the game. Solar cooked meatballs are easy to make and even easier to enjoy

Greek-Style Meatballs in Tomato Sauce


1 pound ground lamb

1/2 cup bulgur

1/2 cup flat-leaf parsley, chopped

1 large onion, finely chopped

3 cloves garlic, minced

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Easy Sun Oven Shepherd’s Pie

Make a double batch of mashed potatoes and use half for shepherd’s pie, but if your family loves them as much as mine does you’ll want to be sure to set it aside putting them on the table. I kept making bigger and bigger batches, and still wouldn’t have enough for the pie, until I learned to do that. Covering the pie, with a lid or tin foil and a tea towel, is the trick to getting a nice browned top.

Sun Oven Shepherd’s Pie


1 tablespoon olive oil

1/2 pound mushrooms, sliced

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Solar Roasted Lamb and Potatoes

I’d been waiting for a good deal on lamb so I could try out this recipe from “The Silver Spoon” cookbook, so when I saw a nice roast on special I snatched it up. My main concern was that the meat would cook faster than the potatoes and it turns out I was right. It was easy enough to remedy, I just took the roast out and let the potatoes keep cooking. It’s a recipe that’s worth keeping. The potatoes come out infused with flavor from the cooking juices.

Solar Roast Leg of Lamb with Rosemary Potatoes


2 pounds russet potatoes, peeled and thinly sliced

2 medium onions, thinly sliced

4 cloves garlic, minced

2 sprigs fresh rosemary, leaves only, chopped

salt and pepper

1/4 cup broth, beef, vegetable, or chicken

1 boneless leg of lamb roast (3 1/2 to 4 pounds)


Set Global Sun Oven out to preheat.

Coat a baking pan or a lidded roasting pan with cooking spray. Cover bottom of pan with a layer of potatoes, spread a layer of onions over the potatoes. Sprinkle with salt, pepper, garlic, and rosemary. Continue layering the ingredients until used up finishing with a layer of potatoes. Pour broth over vegetables pushing down to compress.  Set lamb on top of the layered vegetables fat side up. Insert a probe thermometer in thickest part of the meat. Place baking pan in an oven bag or cover roasting pan with a lid. Cook in Sun Oven until temperature reaches 170ºF, about 1 hour. Remove lamb to a platter, tent with aluminum. Continue cooking potatoes until fully cooked, about 20 minutes.

Braise Today Eat Tomorrow

Most lamb shank recipes allot one shank per person. I find that to be way too much meat. I take the meat off the bone before serving and get two servings per shank. I also like to make them a day ahead, that way it’s much easier to skim the fat off the sauce. I adapted this recipe from one that called for six lamb shanks instead of the four I use. I didn’t cut back on the sauce ingredients by much (only a little less oil and wine) so if you prefer to use six shanks there will still be enough sauce to go around. I use a cast iron Dutch oven but if you use have a light-weight pot that will do just fine, just be careful when you sauté the vegetables and brown the meat as it could easily burn.

Solar Braised Lamb Shanks with Herbs de Provence

2 tablespoons olive oil, divided

2 leeks (white and pale green parts only), chopped

4 cloves garlic

4 lamb shanks (12 to 14 ounces each)

salt and pepper

All-purpose flour

2 cups dry red wine

1 cup canned crushed tomatoes

1/4 ounce dried porcini or shiitake mushrooms

1 1/2 tablespoons dried herbes de Provence

1 pound carrots, peeled, cut diagonally into 1/2-inch-long pieces

1/2 cup fresh flat leaf parsley, chopped


Set Global Sun Oven out to preheat.

Heat 1 tablespoon 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 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, about 2 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.

Makes 4 to 8 servings.

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