Solar Braised Tunisian Lamb Shanks Recipes

CHEF JOHN'S BRAISED LAMB SHANKS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Generously season lamb shanks with salt and black pepper.
• Heat vegetable oil in a large Dutch oven over medium-high heat. Place lamb shanks in the Dutch oven, cook, turning, until browned on all sides, about 10 minutes. Transfer shanks to a plate. Drain off remaining oil and fat so only 1 tablespoon remains in the Dutch oven.
• Stir onion, garlic, and a pinch of salt into the Dutch oven; decrease heat to medium-low and cook, stirring, until onions are softened and translucent, about 5 minutes. Add tomato paste, chipotle chile powder, ancho chile powder, and ground cinnamon; stir to combine.
• Pour 1 cup chicken broth over onion mixture. Increase heat to high; when liquid boils, place lamb shanks in Dutch oven. Cover and cook in the preheated oven for 90 minutes.
• Remove Dutch oven and stir in jalapeno pepper, red bell pepper and 1/2 cup chicken stock; bring to a boil on the stovetop. Return pan to the oven and cook, uncovered, until lamb shanks are fork tender, about 20 minutes. Transfer lamb to plate.
• Place Dutch oven on the stovetop over high heat; bring liquid to a boil and cook, skimming off any foam, until liquid is reduced and thickened, about 5 minutes. Stir in cilantro; season with salt and pepper to taste. Spoon sauce over lamb shanks and serve.

JINX-PROOF BRAISED LAMB SHANKS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place lamb shanks into a roasting pan and drizzle with olive oil; season with salt, black pepper, dried rosemary, and thyme. Toss lamb shanks to coat with oil and seasonings.
• Roast in the preheated oven until lamb is browned, about 30 minutes.
• Reduce oven heat to 325 degrees F (165 degrees C).
• Melt butter in a saucepan over medium-high heat; cook and stir onion, celery, and carrot in the hot butter until onion is browned, about 10 minutes. Stir flour into vegetables until combined; mix in garlic. Cook and stir for 1 more minute.
• Pour red wine into vegetable mixture, stir to combine, and mix in chicken stock, water, balsamic vinegar, and cinnamon. Pour sauce over lamb shanks in the roasting pan. Cover roasting pan with aluminum foil, sealing foil loosely so that the sauce can reduce slightly as it cooks.
• Bake lamb shanks for 1 hour; flip lamb shanks and place foil back on dish. Continue baking until a fork inserts easily into the meat, about 1 more hour. Transfer lamb shanks to a large bowl, cover with foil, and let rest for 10 minutes.
• Pour braising liquid into a saucepan, place over high heat, and boil for 10 minutes, skimming fat as it reduces and thickens slightly. Stir chopped rosemary into sauce, check levels of salt and pepper, and serve lamb shanks with pan sauce.

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

Steps:

• Set Global Sun Oven out to preheat. Heat the oil in a Dutch oven. Season the shanks with salt and pepper. Put the flour on a plate and dredge the shanks in it. Brown the shanks in the Dutch oven on all sides, about 10 minutes. Transfer to a plate. Add the celery, onion, carrots, 2 teaspoons salt, and some pepper to the Dutch oven. Cook until tender and starting to brown, about 15 minutes. Stir in garlic, thyme, and rosemary. Cook until fragrant, about 3 minutes. Add the wine, turn heat up to high, stir with a wooden spoon, scraping up any brown bits. Cook until wine reduces enough to just coat the vegetables. Return shanks to pan, pour enough broth over them to cover by half. Put the lid on the Dutch oven and transfer to the GSO. Cook until the meat is fork tender, about 2 1/2 hours. Transfer the shanks to a pan and keep warm. Let the braising liquid stand for about 10 minutes. Skim the fat off the top. Strain the sauce into a bowl, pressing down on the solids. Return sauce to the Dutch oven and bring it to a boil over high heat. Whisk the water with the cornstarch then add it to the sauce. Whisk sauce until thickened, about 1 minute. Stir in the parsley. Return the shanks to the sauce and turn to coat. Serve shanks with cooked polenta or mashed potatoes, spooning the sauce over each serving.

SOLAR BRAISED TUNISIAN LAMB SHANKS

Steps:

• 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.

BRAISED LAMB SHANKS WITH PEPPERS

Steps:

• Pat dry lamb shanks. In a heavy casserole or Dutch oven that will hold all the shanks, heat oil on medium-high. Add lamb shanks and brown on all sides, about 10 minutes. Remove to a platter. Season with salt and pepper. Reduce heat to medium-low.
• Add bell peppers and onions to the pan. Sauté, stirring, until the vegetables wilt and just begin to color, 5 to 6 minutes. Add garlic, dill seed, paprika and cinnamon. Stir. Add stock and wine. Bring to a simmer. Stir in tomato paste and oregano. Season with salt and pepper. Stir in lemon juice. Return lamb shanks to the pot along with any juices on the platter. Cover them with a piece of parchment or waxed paper, cover pot with lid, reduce heat to very low and cook about 2 hours, basting the shanks occasionally and turning them at least once until the meat is very tender when pierced with a knife.
• Remove shanks from the pot. Increase heat to medium and reduce sauce by about a third, about 10 minutes. Taste and season with salt and pepper as needed. Return shanks to the pot, baste and reheat. Serve directly from the casserole or transfer to a serving dish. Strew with fresh dill before serving.