Slow-Cooked Lamb Shank (Souris d’Agneau)
Lamb · Main Course · Provencal Recipes · Tasha Powell · TasteSlow-cooked lamb (agneau) dishes are typical on menus in Provence. You see sheep herds grazing in farmers’ fields or often free-range in the hills of the Alpilles, Luberon, Var and Haute Alpes de Provence. The animals may appear at liberty to roam but are under the watchful eyes of shepherds and their trusty dogs. The Great Pyrenees (pastous or patous) look like giant white teddy bears, but they have a job to do and will snap from half-sleeping mode to attack in a matter of seconds. So, it is better not to approach a herd of sheep.
By reputation, Sisteron’s lamb is some of the best quality in the region. Alternatively, buy direct from your butcher or the local farmer to ensure top quality.
Souris d’Agneau Slow-Cooked Lamb Shank
This recipe is one you can pretty much leave alone. Set a timer for the halfway point so you don't forget to turn the meat over. Check occasionally to make sure there is enough liquid. The mouthwatering aromas will fill your house.
Equipment
Ingredients
- 8 lamb shanks
- 4 oz (120 ml) olive oil
- 4 oz (120 ml) balsamic vinegar
- salt
- pepper
- 2 tbsp soy sauce
- 1 tbsp herbes de Provence
- 4 cups (960 ml) chicken stock may vary depending on your pan
- 2 oz (60 g) butter
- 2 oz (60 g) flour all-purpose
Instructions
- Brush the lamb shanks with a mixture of olive oil, honey, balsamic vinegar, salt, pepper, soy sauce, and herbes de Provence.
- Place in a ceramic roasting pan, then add chicken stock to cover the shanks.
- Slow cook for 9 hours, flipping at 4.5 hours in a 350ºF (180ºC) oven.
- Before serving, turn the heat up to 400ºF (200ºC) and brown each side for 10 minutes.
- Make a roux using 2 oz of butter and 2 oz of flour. Add the lamb and stock juices to the roux and reduce until the juice begins to thicken.
- Serve with caramelized carrots and rocket salad.
Tried this recipe?Let us know how it was!
More Lamb Recipes to Try
Braised Lamb of Sisteron with Orange and Fennel
The combination of fennel and orange gives this lamb an irresistible, warm, zesty flavour. Using lamb from Sisteron, which is some of the best in Provence, adds extra flavour because of how the animals are raised and what they eat while grazing.
Check out this recipe
Lamb Tagine with Prunes and Almonds
A delicious Moroccan recipe that can easily be prepared in Provence!
Check out this recipe
Grilled Lamb Kebabs
Easy to prepare, but allow enough time to marinate before cooking.
Check out this recipe
Lamb Stew with Root Vegetables (Navarin d’Agneau)
Local free-range lamb is easy to find in Provence, so there are many typical dishes that you will find on menus. Navarin d’Agneau is a traditional slow-cooked stew made with root vegetables.
Check out this recipeFull-Day Wine Adventure from Marseille: Exploring the Côtes de Provence Appellation
Join us for a captivating day tour as we explore the Côtes de Provence wine appellation! Your adventure begins by unveiling the beauty of Montagne Sainte Victoire, an iconic symbol of the area.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
My Chicken Ispahan Recipe – Inspired by Pierre Hermé’s French Pastry
May 26, 2025
It may seem strange, but I am not a café au lait fan. However, a hot chocolate (chocolat chaud) in Paris with a beautiful pastry called an Ispahan – now that is a magical French experience. Pierre Hermé created the dessert for Ladurée, the finest purveyor of macarons in Paris (in my humble opinion). It …
Recipe for Chicken Tagine with Green Olives and Preserved Lemon
May 29, 2020
Cocoa and Lavender reached a milestone 10th birthday in February – 10 years and over 500 recipes published. At the beginning, I had no idea what to write. I had never taken a food photo, not even surreptitiously in a restaurant. I didn’t have a clue about how blogs work. How do you celebrate ten …
Roasted Rack of Lamb and Potatoes with Stewed Sweet Onion and Fennel
December 18, 2014
Sheep and goats have wondered the hilly fields of Provence for centuries – providing milk for all the wonderful regional cheeses. Larger animals such as dairy cows and beef cattle are not well-suited to the harsh Mediterranean climate and limited grazing land. The seasonal movement of the sheep and goat herds to and from higher/lower …
Crispy Duck Confit a French Classic
April 12, 2021
If you could pick your last meal, what would it be? For my last meal on Earth, I would select a dish that is both humble and classic. I would choose a duck confit. There is something utterly delicious about obscenely crisp duck skin mixed with succulent duck meat. It is a dish that my …
No Comment