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
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
4 carrots, peeled, cut diagonally into 1/2-inch-long pieces
2 tablespoons fresh flat leaf parsley, chopped
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 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.
Makes 2 servings