Solar Braised Lamb Shanks With Herbs De Provence Recipes

SOLAR BRAISED LAMB SHANKS WITH HERBS DE PROVENCE

Steps:

• Set Global Sun Oven out to preheat. Heat 1 tablespoon of 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 the 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 the fat from the pan juices and discard. 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.

SOLAR BRAISED LAMB SHANKS WITH HERBS DE PROVENCE ON A BED OF SUN OVEN POLENTA

Steps:

• 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 the 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.

BRAISED LAMB SHANKS WITH HERBS

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Heat a large Dutch oven over medium-high heat. Season shanks with salt and pepper, dredge in flour, and shake off excess. Add oil to pan and brown shanks all over, about 15 minutes. Transfer to a plate.
• 3. Add celery, onion, and carrots to pot and season with salt and pepper, to taste. Cook, stirring occasionally, until tender and brown, about 20 minutes. Stir in garlic, thyme, and rosemary and cook until fragrant, about 3 minutes. Add wine, increase heat to high, and scrape up browned bits in pan with a wooden spoon. Reduce heat and cook until wine lightly coats vegetables. Return shanks to pot, add broth, and bring to a simmer. Transfer pot to oven and cook, uncovered and turning shanks once about halfway through, until fork-tender, about 2 1/2 hours.
• 4. Transfer shanks to a plate and cover with foil to keep warm. Let sauce settle on stove top, about 10 minutes; skim fat. Bring to a boil, and cook until slightly thickened, about 5 minutes. Season with salt and pepper, to taste. Return shanks to sauce; turn to coat and heat through. Spoon sauce and vegetables over meat, scatter parsley on top and serve. Serve shanks with polenta if desired.

WINE-BRAISED LAMB SHANKS WITH HERBES DE PROVENCE

Steps:

• Heat 1 tablespoon oil in heavy wide pot over medium heat. Add leeks and garlic; sauté until leeks soften, about 5 minutes. Transfer leek mixture to small bowl.
• Sprinkle lamb shanks with salt and pepper; dust with flour to coat. Heat remaining 4 tablespoons oil in same pot over medium-high heat. Add lamb and cook until brown, turning occasionally, about 12 minutes. Add leek mixture, wine, tomatoes with puree, mushrooms, herbes de Provence, and carrots. Stir to coat lamb with vegetable mixture. Reduce heat to medium-low, cover, and simmer until lamb is very tender, turning twice, about 1 hour 30 minutes. Uncover and continue to simmer until sauce reduces slightly, about 10 minutes longer. Spoon off fat from pan juices. Season lamb to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm, covered, over low heat before serving.)
• Sprinkle with parsley and serve.