After braising in the Sun Oven the finishing touches are done stovetop. This makes it ideal for a (mostly) solar cooked dinner after sunset.

Sun Oven Braised Lamb Shanks Provencal

(adapted for the Sun Oven from ‘All About Braising’ by Molly Stevens)


4 lamb shanks, trimmed of excess fat

All-purpose flour for dredging (about 3/4 cup)

2 1/2 teaspoons sweet paprika, divided

kosher salt and freshly ground pepper

1 tablespoon olive oil

1 large yellow onion, chopped

1 (14 1/2-ounce) can whole peeled tomatoes with their juices, coarsely chopped

2 cloves garlic, minced

1/2 cup dry white wine

1/2 cup chicken stock or broth

1 lemon

1 bay leaf

1/4 cup pitted black olives, coarsely chopped

2 tablespoons flat-leaf parsley, chopped


Set Sun Oven out to preheat.

Heat the oil in a Dutch oven over medium heat until shimmering. Put the flour in a shallow dish and stir in 1 tablespoon of the paprika. Season the shanks with salt and pepper. Dredge the two shanks in the flour, shaking of any excess. Add the the two shanks to the Dutch oven, turning to brown them on all sides, about 10 minutes total then transfer to a plate. Repeat with remaining two shanks.

Pour off all but 1 tablespoon of fat from the pot. Return the pot to the heat and add the onions, tomatoes with their juice, the garlic and the remaining 1/2 teaspoon paprika. Season to taste with salt and pepper. Simmer until onions are softened, about 10 minutes. Add the wine, stirring with a wooden spoon to scrape up any browned bits and let simmer for about 3 minutes. Add the broth and simmer for another 3 minutes.

Using a vegetable peeler, remove about 1/4 of the lemon zest, being careful to remove the yellow part only; reserve the lemon. Add the zest to the pot with the bay leaf.

Return the lamb shanks to the pot, put the lid on, and transfer to the Sun Oven and braise until the meat is fork tender, 2 1/2 to 3 hours.

While the shanks are braising prepare the lemon. Cut off the bottom and top of the lemon so the ends are flat. Set it on cutting board. Using a thin-bladed knife carefully remove the peel and the white pith. Working over a small  bowl to collect the juice, hold the lemon in one hand and cut out the individual segments, leaving behind the membrane. Drop the segments of pulp into the bowl. Squeeze any remaining juice out of the membrane before discarding it.

Transfer the shanks to a tray and cover with foil to keep warm. Skim excess fat from the cooking liquid. Set the pot over medium heat and bring to a simmer. Stir in the lemon segments, olives, and parsley. Return the shanks to the pot and gently reheat. Serve with polenta or mashed potatoes.



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