Lamb shank

Souris d’agneau

What it is

The French call it the souris — the mouse — for the plump, rounded shape of the muscle clinging to the shin. Too sinewy to grill, it exists for the long braise, collapsing after hours into sweet strands that slide from the bone at the touch of a spoon.

In the kitchen

One shank per person, browned deeply, then hours in a low oven with honey, thyme and garlic — turn it twice and otherwise leave it in peace.

Goes with

Honey Thyme Garlic White beans Cinnamon

Same species

Pauillac lamb Salt marsh lamb Sisteron lamb Lamb fries Lamb brain Leg of lamb

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