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souris d agneau au miel et au thym

Lamb

Souris d’Agneau au Miel et au Thym

From Marmiton

Lamb shanks cook slowly with honey, thyme and a whole head of garlic, giving you tender meat and fragrant, sweet-savoury juices. The garlic softens in its skins, ready to squeeze out alongside the lamb. Marmiton’s version starts with a simple coating of warm honey and olive oil, then leaves the covered casserole to the oven. Bring it to the table with buttery mash or semolina to soak up the juices.

Prep
10 min
Cook
2 hr 5 min
Total
2 hr 15 min
Serves4
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Ingredients

Honey and thyme lamb

Method

  1. Warm the olive oil and honey in a small pan, stirring until evenly combined.
  2. Put the lamb shanks in an ovenproof casserole and season with salt and pepper as desired. Coat with the oil-honey mixture. Add unpeeled garlic cloves and thyme.
  3. Cover and bake for at least 2 good hours at 170°C /338°F conventional, or 150°C /302°F fan.
  4. From one hour into cooking, check occasionally and add a little water, wine or stock if needed, depending on the cooking vessel.

Equipment

Small pan; Ovenproof casserole with lid

Notes

  • Checking the casserole: start checking from one hour into the bake. Add a little water, wine or stock if the dish needs it; the recipe gives no fixed liquid quantity because pans retain moisture differently.
  • Cooking schedule: use the selected Method’s covered bake of at least two good hours at 170°C conventional or 150°C fan. Marmiton’s general FAQ separately suggests at least 2½ hours at 150°C without naming an oven mode. Keep that general suggestion separate from this recipe’s instructions.
  • Accompaniments: choose mash, roast potatoes, semolina or slow-cooked vegetables, and spoon over the cooking juices.
  • For another day: cool and refrigerate for gentle reheating the following day, as the publisher suggests. Leftovers can be frozen; no precise keeping time is given.
  • Variations: the general tips suggest rosemary or prunes. Veal shank and beef chuck also appear as alternatives in the FAQ, but their cooking times are not fully specified.

Photos

1 photo
Souris d'agneau confite et fondante : la meilleure recetteServingHoney and thyme lamb shank

Souris d’Agneau au Miel et au Thym

Recipe photos

About this dish

Souris is the French butcher’s name for the small, oval muscle at the lower end of a leg of lamb. Its gelatinous texture is part of its appeal: patient cooking makes it a richly flavoured, soft piece of meat. Honey, garlic and herbs are familiar partners in French preparations of confit shanks, including the garlic-rich version published by the Cadours growers’ syndicate.

Here, Marmiton brings those flavours together with very little preparation. Warmed honey mixes with olive oil to coat the lamb, and a whole head of garlic supplies unpeeled cloves to tuck into the casserole with the thyme. Covered oven cooking softens the meat and garlic while the honey seasons the juices.

The pan needs occasional attention because the amount of liquid retained depends on the casserole. Water, wine or stock is added only if needed. The reward is the combination of lamb, soft garlic and aromatic juices, with a simple accompaniment to absorb them.

Recipe and cooking notes adapted from Marmiton.