Ingredients :

• The lamb shanks — It’s the lower part of the back leg. A cut with long fibers, surrounded by collagen, which needs long, gentle heat to become what it is meant to be. Get them from a butcher if you can, they will be better trimmed. Count one piece per person; they usually weigh between 350 and 450g each.
• The shallots — Use whole shallots, not onions. The difference? A natural sweetness and a texture that stays firm after an hour of cooking, whereas an onion would disintegrate. Long ‘banana’ type shallots work very well. 400g for 4 people is generous — and that’s intentional.
• The honey — No need for high-end honey. A liquid acacia honey or a wildflower honey does the job perfectly. It serves to kickstart the caramelization of the shallots and bring a roundness that balances the powerful side of the lamb.
• The broth — Beef or poultry broth — both work. If you don’t have homemade broth, a cube diluted in hot water is more than enough. The important thing is not to use water alone: the broth brings body and depth that water will never give to the sauce.