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Le Chaudron recipe
Souris d'agneau au miel
Honey-glazed braised lamb shanks
⏱ 180 minServes 4Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4lamb shanks, 350 g / 12 oz each
5 tbspacacia honey
8 clovesgarlic
3yellow onions
3carrots
500 ml (2 cups)chicken stock
300 ml (1¼ cups)dry white wine
3 tbspDijon mustard
5 sprigsfresh thyme
3 sprigsfresh rosemary
2 leavesbay leaf
4 tbspolive oil
60 g (2 oz)unsalted butter
1 tspground cumin
1 tspground coriander
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 4 lamb shanks, 350 g / 12 oz each
- 5 tbsp acacia honey
- 8 cloves garlic
- 3 yellow onions
- 3 carrots
- 500 ml (2 cups) chicken stock
- 300 ml (1¼ cups) dry white wine
- 3 tbsp Dijon mustard
- 5 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 2 leaves bay leaf
- 4 tbsp olive oil
- 60 g (2 oz) unsalted butter
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 160 °C (325 °F) fan. Take the 4 lamb shanks out 30 minutes ahead.
- Season generously and sprinkle with the ground cumin and coriander.
- Cut the 3 onions into large pieces. Peel the 3 carrots and cut into 3 cm (1 in) chunks. Remove the germ from the 8 garlic cloves and crush them.
- Heat 3 tbsp of olive oil and 30 g (1 oz) of butter in the large cast-iron Dutch oven over high heat and brown the shanks on all sides, 10 minutes.
- Set aside. Cook the onions over medium heat for 8 minutes until golden. Add the carrots and garlic and cook 5 minutes.
- Deglaze with the white wine, scraping up the browned bits, and reduce for 3 minutes. Return the lamb with the hot chicken stock, thyme, rosemary and bay leaf.
- Brush the shanks with Dijon mustard and drizzle generously with the honey for a glossy glaze.
- Cover and bake for 2 hr 30 min at 160 °C (325 °F) fan, turning halfway and basting often. It’s ready when the meat falls off the bone. Uncover for the last 30 minutes to glaze.
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