Melt-in-the-Mouth Lamb Shanks (Souris d’Agneau Fondante)
A healthy, flavorful, and slow-cooked gourmet dish!
Souris d’Agneau, also known as lamb shanks, are small cuts taken from the lower part of the leg. They are famous for their tenderness and rich flavor. In this recipe, they are slowly braised with aromatic herbs, vegetables, and a touch of sweetness to create a dish that literally melts in your mouth. It’s perfect for special occasions or a cozy weekend meal—and it’s packed with nutritional value, protein, and essential minerals.
Ingredients (Serves 4):
- 4 lamb shanks (Souris d’Agneau)
- 2 large onions, thinly sliced
- 2 carrots, cut into thick rounds
- 2 celery sticks, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 tbsp tomato paste
- 1 tsp honey or natural syrup
- 2 cups beef or lamb broth (or water + natural bouillon cube)
- Salt, black pepper, cumin, thyme, rosemary
- 3 tbsp olive oil
- 1 tbsp butter (optional)
Instructions:
Step 1: Prep the Lamb
Rinse and pat dry the lamb shanks. Season them generously with salt and pepper, then let them rest for about 10 minutes to absorb the flavors.
Heat olive oil (and butter if using) in a large heavy-bottomed pot or Dutch oven. Sear the lamb shanks on all sides until they’re deeply browned. Remove and set aside.
Step 2: Sauté the Vegetables
In the same pot, add onions and garlic with a pinch of salt to release moisture. Sauté until soft, then add carrots and celery. Cook for a few minutes until the vegetables are slightly tender.
Stir in the tomato paste and honey, mix well to combine all the flavors.
Step 3: Slow Cooking
Return the lamb shanks to the pot. Add bay leaves, thyme, rosemary, and pour in enough broth to cover the meat.
Cover and cook on low heat for at least 3 hours, or place in the oven at 160°C (320°F) for 4 hours.
Check every 30–40 minutes, turn the lamb gently, and add water if the liquid reduces too much.
The final result should be fork-tender meat that falls off the bone effortlessly.
Golden Tips for Success:
- Low and slow is key: The longer and slower you cook, the softer the lamb becomes.
- Serving suggestions: Pair with roasted potatoes, steamed rice, or couscous with vegetables.
- For elegant plating: Garnish with fresh parsley and a drizzle of lemon juice before serving.
Nutritional Benefits:
- Lamb is rich in iron and zinc: Great for people with anemia or low energy.
- Carrots & celery: Packed with vitamins and fiber to aid digestion and boost immunity.
- Cooking with olive oil: A healthier fat choice for heart and brain health.
Conclusion:
Souris d’Agneau Fondante isn’t just a dish—it’s a culinary experience. It combines elegance and comfort in one bite. Whether you’re hosting a dinner party or just treating yourself, this slow-cooked lamb recipe delivers restaurant-quality flavor at home.
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