Dick Smith Posted April 2, 2006 Share Posted April 2, 2006 I'm stumped - what is a souris d'agneau in English, please? I've got loads of recipes but don't know how to interface with the butcher on this issue. Link to comment Share on other sites More sharing options...
BJSLIV Posted April 2, 2006 Share Posted April 2, 2006 They are that old Bistro favourite Lamb Shanks.Testimony from (Saint) Patricia Wellshttp://www.iht.com/articles/1998/01/09/food.t.php Link to comment Share on other sites More sharing options...
Dick Smith Posted April 2, 2006 Author Share Posted April 2, 2006 Thanks - that explains a lot (I had bookmarked some recipes ages ago, and I had been looking for lamb shanks).Looooong sloooow cooking with haricots blancs I think. Link to comment Share on other sites More sharing options...
Tony F Dordogne Posted April 3, 2006 Share Posted April 3, 2006 If you're going for the long slow cook, put half a dozen small shallots, a dozen or so anchovies, a handful of olives, NOT the greek type and a big sprig of rosemary in. I use that recipe for duck also, sans rosemary, goes well with either. Link to comment Share on other sites More sharing options...
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