Serves: 4
Total Calories: 145

2 tablespoons oils, divided
1 1/2 cups chopped leeks
1/2 cup diced carrot
6 cups water
2 bay leaves
3/4 pound cannellini beans, soaked overnight
2 large lamb shanks, excess fat trimmed
salt and freshly ground black pepper to taste
2 teaspoons balsamic vinegar
2 teaspoons fresh chopped rosemary

Heat 1 tablespoon of oil in a heavy Dutch oven. Add leeks and carrots and cook for a minute or two. Add beans, water, bay leaves, and lamb shanks. Cover and place in Sun Oven for approx. 3 hours. Remove lamb shanks. Drain beans (reserve liquid for future use). Return beans to pot, season with remaining tablespoon oil, balsamic vinegar, chopped rosemary, salt and pepper. Remove meat from bones and serve with beans.

A side of dark greens, steamed, and sauteed with garlic and olive oil will complete your meal.

Do not be tempted to throw away the cooking liquid. It can be used to make the best Pasta e Fagioli (pasta and bean soup) you've ever tasted.

Nutritional Facts:

Serves: 4
Total Calories: 145
Calories from Fat: 71

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