Braised lamb shanks with carrot, tomatoes and quince

Lamb shanks are called “souris d’agneau” in French and are the top end of the leg, which is often sold in slices at the butcher’s. They give nice one-person portions and look pretty with the bone sticking upwards. It takes a long time of cooking and can be prepared in advance. Many restaurants do thatRead More

Ode to Spring (lamb chops with fresh vegetables)

Yes, the winter seems to have released its grip on France and we even had a good week of sunshine before the sky turned greyish again. The result was noticeable on the town market as fresh seasonal vegetables appeared on the stalls, from French regions and not from Africa or Spain. I had bought lambRead More