While in holiday in Carcassonne I had a dish at a restaurant that was listed on the menu as:
Souris d’agneau braisée au thym
Which I think translates as braised lamb shank with thyme sauce. It was amazing. Alas my attempts to find a recipe to recreate it don't seem to be bearing fruit. A lot of them seem to be a red wine and thyme sauce. But I don't think the sauce had red wine as a big ingredient, not least cos the colour is wrong, and I didn't taste winey.
Any ideas where I might start to recreate this dish?
J