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 that in France so that they can serve the dish quickly the following day.
I had leftover quince paste in the fridge and added that for a sweet tone.
Ingredients (for two)
- 2 lamb shanks
- 3 carrots
- A tin of diced tomatoes
- 8 unpeeled gloves of garlic
- A glass of white wine
- A slice of quince paste.
- Brown the shanks in a pan with butter
- Dice the carrots
- Add carrots and garlic to the pan, add the wine and the tomatoes.
- Put in an oven at 150 °C, without the lid, for some two hours. Test with a fork for tenderness and add water or stock when the content of the pan becomes too dry.
- Towards the end, add the quince paste and let it melt into the sauce.
- Take the pan out of the oven, remove the shanks from the pan and let them rest under aluminium foil.
- Put the pan back on the heat and reduce the sauce. Add some dried herbes de Provence.
- Sprinkle the shanks with pepper and salt and present them surrounded by sauce.