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 recipePrivate Baux de Provence & Saint Remy de Provence Wine Tour from Marseille
Create your perfect private wine tour in Provence, tailored to your preferences (half-day or full-day). Whether you want to combine wine tasting with stunning landscapes, charming villages, or cultural exploration, we’ll design an itinerary just for you.
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
Pan-Roasted Hake with Chorizo and Chickpeas
September 29, 2021
This recipe comes from Chef Ben at Maison Mirabeau. He created the dish featuring pan-roasted hake in a warming stew of chickpea and chorizo. Hake is a white fish from the cod and haddock family, either of which would be fine substitutes. Here is how Chef Ben describes the fish, “I love hake, it’s just …
Roast Chicken with a Mediterranean Twist
December 17, 2021
Once again, I am playing with a recipe from The NY Times. They had a roast chicken recipe that I liked… well, sort of. Honestly, it sounded like a mess on a plate, and I really like to present things with great eye appeal and great flavour. Well, that and I wanted to twist it …
Culinary Traditions Beef Daube a Provencal Recipe Worth Trying
June 30, 2023
La daube provençale – A provençal specialty with beef (or other meats) that you may try during your French immersion program with me in Provence Hello everyone. Today I’m talking to you about one of the most typical dishes of Provence. Here, everyone knows this specialty. That doesn’t mean everyone likes it. My children, for …
Chicken with Black Truffles and a Mushroom Cream Sauce
January 5, 2022
If you have never tried a dish with fresh black truffles, it’s hard to know what all the fuss is about. Once your tastebuds have connected the earthy aroma and the intense flavour, you begin to comprehend why chefs refer to these fungi as “black diamonds,” among other labels. To me, “black gold” always referred …
No Comment