Untested - Lamb with garlic confit

http://chefsimon.lemonde.fr/gourmets/chef-simon/recettes/souris-d-agneau-confites-a-l-ail

4 lamb's shanks
8 cloves of garlic
2 chiselled onions
A maximum of thyme from my garden or rosemary
oil

1. The mouse is the end of the lamb leg or shoulder.
2. I disfigure superficially to avoid too much retraction during cooking and especially I do not sleeve.
3. You can sting the meat in different places to perfume it.
4. Here we inserted a burst of garlic but this practice is not obligatory.
5. Arrange the aromatic garnish in the center of the carta fata papillote.
6. Place the mouse over the filling and season by adding a few drops of oil to capture the aromas.
7. Close the papillote with roast string or other tie.
8. Bake at 150 ° C for 1h30, then open the papillotes and finish cooking 1h00 at 100 ° C.
9. The mouse is candied, colored and the flesh remained tender and fluffy.

It is thanks to the long cooking at moderate temperature that the flesh of the lamb keeps all its softness.

The carta fata allows the coloring of the meat during the roasting, it is therefore no longer useful to brown it before.

Serve the mice with their cooking juices a salad or sauteed apples.

These are lamb confit mice related to the texture of the meat after cooking and not by reference to cooking in the fat.