Go Back
+ servings
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.
Prep Time 15 mins
Cook Time 9 hrs
Total Time 9 hrs 15 mins
Course Main Dish
Cuisine French, Provencal
Servings 8 people


  • 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


  • 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.
Keyword Carrots, Lamb, Rocket
Tried this recipe?Let us know how it was!