Braised lamb shanks with onions and potatoes (Souris d'agneau, pomme boulangère) from French Kitchen: Classic Recipes for Home Cooks by Serge Dansereau

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cauliflower gratin (Gratin de choux fleur)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • treay on June 15, 2025

    This is the first ever recipe from this book. I had it for years and for some reason I keep forgetting that it exists!!! The lamb shanks were delicious and easy to prepare. Then, it is a matter to let it cook slowly in the oven for about 2 hours. At the end I was a bit tired and didn't feel like making the braised onions and potatoes and made mashed potatoes instead. Lately I make the mash in the Thermomix and it works perfectly. It turns out very smooth and silky. Another nice and comfort meal for a cold evening.

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