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 Tasting Tour from Marseille: Châteauneuf du Pape, Gigondas & Séguret
Experience a full day of wine tasting and cultural exploration on this enchanting wine tour. Discover the rich history, stunning landscapes, and world-class wines of the Southern Rhone Valley as you visit the picturesque towns of Châteauneuf-du-Pape, Gigondas, and Séguret.
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
Steamed Cod Fish with Basil Ratatouille
May 24, 2021
Easy to prepare, cod is a white fish with a mild flavour that is perfect to pair with bright, colourful vegetables. This dish is an excellent addition to some rice or pasta or great served on its own. We made a traditional Provencal ratatouille as a side dish, the recipe is below. Enjoy the bright, …
Wheat Berry Risotto with Vegetables a Vegetarian Main Course
January 11, 2024
This recipe for Cremoso de Mote is my soft wheat berry risotto variation. It is a dish that we ate twice while visiting Easter Island in 2019. Soft wheat berries (trigo mote) are cooked risotto-style, then sautéed vegetables are added. I didn’t get an exact recipe from the chef, but he gave me a list …
Roasted Shrimp and Tomatoes an Easy One Pot Recipe
April 4, 2022
There is no question that my heart is equally split between France and Italy, which is why I run small-group Goût et Voyage tours in both Provence and Tuscany. The scenery is similar, yet architectural and cultural differences make travel in both locations pure joy. However, when it comes to the culinary customs in the …
Provencal Lamb Daube Inspired by Gui Gedda
February 8, 2021
Learning to cook traditional Provencal dishes with the legendary Gui Gedda is no exception. If you are lucky enough to find a copy of his culinary masterpiece Cooking School Provence you will glean wonders from the man that chefs around the world refer to as the Pope or Marcel Pagnol of Provencal cuisine. Gedda’s approach …
No Comment