Braised lamb shanks (or souris d’agneau confite) are a refined and comforting dish from French cuisine. Thanks to slow cooking, the meat becomes incredibly tender and infused with a subtle blend of honey and aromatic herbs. This recipe is ideal for a Sunday meal or special occasion, and it delights with its syrupy sauce and Mediterranean flavors. Serve with mashed potatoes, roasted vegetables, or gratin dauphinois for a dish worthy of fine dining.
Why You’ll Love This Recipe
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Flavor: A perfect harmony between caramelized honey and fresh herbs
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Texture: Fall-off-the-bone tender thanks to slow roasting
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Impressive yet Easy: A refined dish without technical fuss
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Versatile: Pairs beautifully with purées, vegetables, or baked gratins
Ingredients (Serves 4)
- 4 lamb shanks
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1 onion, finely sliced
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4 garlic cloves (unpeeled, lightly crushed)
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2–3 tbsp honey (preferably linden or similar)
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2 sprigs rosemary + 2 sprigs thyme (or use Herbes de Provence)
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30–50 g butter + a drizzle of olive oil
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Salt, pepper
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Optional: sweet Muscat wine or broth for deglazing
Step-by-Step Instructions
see continuation on next page
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