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

1 cup beef broth

2 teaspoons tomato paste

salt and pepper


Set Sun Oven out to preheat.

Toss 1 tablespoon of the oil with the onions in a dark, light-weight pot. Cover and cook in the Sun Oven until the onions are soft and beginning to brown, about 1 hour. Leave the Sun Oven out and bring the pot inside. Keep the onions warm over medium heat.

Browned Onions

Season the lamb shank with salt and pepper and dredge in the flour. Heat the remaining tablespoon oil in a heavy skillet.

Add the lamb shank and brown on all sides then transfer to a plate.

Add the wine to the skillet and use a wooden spoon to scrape any brown bits off the bottom.

Add the wine to the onions along with the rosemary sprig.

Add the broth and the tomato paste stirring until it dissolves.

Add the lamb shank to the pot, turning to coat.

Cover and transfer to the Sun Oven. Cook until the meat is very tender, 2 to 2 1/2 hours.

To serve immediately remove the lamb shank from the pot. Carve off the meat and keep warm. Discard the rosemary sprig. Over medium heat, bring the cooking liquid to a boil and simmer, stirring often, until the sauce has thickened, about 5 minutes. Season to taste with salt and pepper. Serve the meat and sauce over mashed potatoes or polenta.

Makes 2 servings.

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