Souris d’Agneau

Souris d’agneau is the French name for the lamb shank, the lower portion of the leg. The name literally translates as “lamb mouse,” referring to the shape of the cut. It contains muscle, connective tissue and bone, making it particularly well suited to slow, moist cooking.

Souris d’agneau in English

On an English-language menu or butcher’s specification, souris d’agneau is translated as lamb shank. It is the individual shank portion, usually left on the bone. A menu might describe it as braised lamb shank rather than translate the French term literally.

Butchery and characteristics

The shank is a hardworking muscle with a relatively high amount of connective tissue. During long, gentle cooking, collagen gradually converts to gelatin, giving the cooking liquid body and helping the meat become tender. It is commonly sold whole, with the bone left in.

Best cooking methods

• Braising: brown the shank, add aromatics and cooking liquid, then cook gently until tender.
• Slow roasting: cook covered or with sufficient moisture to prevent the meat from drying before the connective tissue softens.
• Pressure cooking: can shorten cooking time, but the result still needs to be checked for tenderness.

Example: Souris d’agneau braisée with red wine, stock, garlic and herbs, then served with the reduced cooking jus.

Chef’s tip: Cook until a skewer passes easily and the meat is tender around the bone. Rest the shank in its cooking liquid and reduce the sauce separately if a more concentrated finish is desired.

Key distinction: Souris d’agneau is a lamb shank, not a chop or a boneless leg steak.