Serves: 8
Total Calories: 56

2 tablespoons olive oil, divided
2 leeks (white and pale green parts only), chopped
4 cloves garlic
4 lamb shanks (12 to 14 ounces each)
salt and pepper
all-purpose flour
2 cups dry red wine
1 cup canned, crushed tomato
1/4 ounce dried porcini or shiitake mushrooms
1 1/2 tablespoons dried herbes de provence
1 pound carrot, peeled, cut diagonally into 1/2-inch-long pieces
1/2 cup fresh flat leaf parsley, chopped

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.

Nutritional Facts:

Serves: 8
Total Calories: 56
Calories from Fat: 30

More Recipes from the Sun Oven Cooking Cookbook:
Greek-Style Meatballs in Tomato Sauce
Lamb Shanks with Cannellini Beans
Solar Braised Lamb Shanks
Solar Braised Lamb Shanks with Herbs de Provence
Solar Braised Tunisian Lamb Shanks
Solar Roast Leg of Lamb with Rosemary Potatoes
Sun Oven Moroccan Lamb Stew
Sun Oven Shepherd’s Pie