I believe that Solar braising brings out the flavors like no other cooking method on earth. Serve these lamb shanks over couscous; ideally with harissa, a Tunisian hot sauce that can be found in some supermarkets.
2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon caraway seeds, crushed
1/2 teaspoon ground coriander
1/2 teaspoon cinnamon
1/4 teaspoon ground cayenne
Pinch ground allspice
Freshly ground pepper
4 (1/2-pound) lamb shanks, trimmed
1 tablespoon vegetable oil
4 medium onions, thinly sliced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 clove garlic, minced
2 cups chicken broth
2 tablespoons raisins, chopped
6 dried apricot halves, thinly sliced
1 tablespoon tomato paste, dissolved in 1/2 cup hot water.
Set Sun Oven out to preheat.
Combine the curry powder, salt, caraway, coriander, cinnamon, cayenne, allspice, and pepper in a small bowl. Rub 1 tablespoon of the spice mixture on the lamb shanks. Heat the oil in a Dutch oven over medium-high heat, add the lamb shanks, turning to brown on all sides. Transfer the shanks to a plate.
Reduce heat to medium. Add the onions, bell peppers, garlic, and the remaining seasonings to the Dutch oven. Cook, stirring frequently, until softened, about 5 minutes.
Stir in the broth, raisins, apricots, and tomato paste mixture. Return the lamb shanks to the pot, turning to coat with the vegetable mixture. Cover and transfer the Dutch oven to the Sun Oven. Braise until the lamb is fork tender, 2 to 3 hours. Serve the lamb, on or off the bone, topped with the sauce.
Makes 4 to 6 servings