LambMain CourseProvencal RecipesTasha PowellTaste: Food & Drink

Slow-Cooked Lamb Shank (Souris d’Agneau)

Slow-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 big 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.

The lamb from Sisteron is by reputation some of the best quality in the region. Alternatively, buy direct from your butcher or the local farmer to ensure top quality.

Click here for other recipes with lamb.

Winter Dinner Party Menu Slow-Cooked Lamb Shank (Souris d'Agneau)
Souris d’Agneau Slow-Cooked Lamb Shank
This recipe is one you can pretty much leave alone. Set a timer for the 1/2 waypoint, 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.
Winter Dinner Party Menu Slow-Cooked Lamb Shank (Souris d'Agneau)
Souris d’Agneau Slow-Cooked Lamb Shank
This recipe is one you can pretty much leave alone. Set a timer for the 1/2 waypoint, 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.
Servings Prep Time
8people 15minutes
Cook Time
9hours
Servings Prep Time
8people 15minutes
Cook Time
9hours
Ingredients
Instructions
  1. Brush a mixture of olive oil, honey, balsamic vinegar, salt, pepper, soy sauce and herbes de Provence on the lamb shanks.
  2. Place in ceramic roasting pan, then add chicken stock to cover the shanks.
  3. Slow cook for 9 hours, flipping at 4.5 hours in a 350˚F (180˚C) oven.
  4. Before serving turn the heat up to 400˚F (200˚C) and brown each side for 10 minutes.
  5. Make a roux using 2 oz of butter and 2 oz of flour. Using the juices of the lamb and the stock add to the roux and reduce until the juice begins to thicken.
  6. Serve with caramelized carrots and rocket salad.

Please share this with friends and family.

Previous post

Book a Provencal Holiday Discovery Wine Cheese and Chocolate

Next post

Massage and Aromatherapy at Home in Provence

Tasha Powell

Tasha Powell

Tasha Powell is a food stylist and writer who specializes in working with celebrity chefs and leaders in the hospitality industry. She cooks and styles for monographs, cookbooks and Satellite Media Tours, working between North America and Europe. Take a look at her mouthwatering photos on Cooking with a French Twist.

Tasha also arranges culinary tours with Barbara Pitcher in Provence, France, in Sicily, Italy and in Parry Sound, Canada under Pitcher and Powell Cuisine and Culture.

No Comment

Leave a reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.