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.
- 8 Lamb shanks
- 4 oz (120 ml) olive oil
- 4 oz (120 ml) Balsamic Vinegar
- 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
Brush a mixture of olive oil, honey, balsamic vinegar, salt, pepper, soy sauce and herbes de Provence on the lamb shanks.
Place in ceramic roasting pan, then add chicken stock to cover the shanks.
Slow cook for 9 hours, flipping at 4.5 hours in a 350˚F (180˚C) oven.
Before serving turn the heat up to 400˚F (200˚C) and brown each side for 10 minutes.
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.
Serve with caramelized carrots and rocket salad.