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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