The Chef

Restaurants

Meals

Drinks

Jarret d'agneau confit recipe served on a plate, by Pekin the Chef

Jul 30 2026

Restaurants›O.Noir›Jarret D'agneau Confit Recipe

Jarret D'agneau Confit Recipe

Name: O.Noirs Jarret D'agneau Confit Recipe
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 pieces Lamb shanks; 500 ml Duck fat or olive oil; 6 pieces Garlic cloves; 4 sprigs Fresh thyme; 1 tsp Salt; 1 tsp Black pepper; 800 g Potatoes; 300 ml Heavy cream; 200 g Gruyère cheese, grated; 1 tsp Nutmeg; 1 tsp Salt; 1 tsp Black pepper; 500 g Carrots, peeled and cut into sticks; 100 ml Maple syrup; 50 g Butter; to taste Salt; 150 g Prunes, pitted; 150 g Dried apricots, chopped; 100 g Sugar; 50 ml Water; 50 g Toasted almonds, sliced

Inspired by O.Noir

Time3h 30m

Serves4

Jarret d'agneau confit is a French dish featuring lamb shanks that are slow-cooked in duck fat or olive oil until tender. This dish is marked by its rich flavor and melt-in-your-mouth texture, enhanced by the addition of garlic and thyme during cooking. Here's how to make it at home.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

4 pieces Lamb shanks

2 1/8 cup (500 ml) Duck fat or olive oil

6 pieces Garlic cloves

4 sprigs Fresh thyme

1 tsp Celtic sea salt

1 tsp black pepper

Gratin Savoyard

1 3/4 lb (800 g) Potatoes

1 1/4 cup (300 ml) Heavy cream

7.05 oz (200 g) Gruyère cheese, grated

1 tsp Nutmeg

1 tsp Celtic sea salt

1 tsp black pepper

Glazed Carrots

1 1/8 lb (500 g) Carrots, peeled and cut into sticks

0.42 cup (100 ml) Maple syrup

1 3/4 oz (50 g) Butter

to taste Celtic sea salt

Caramelized Fruits

5.29 oz (150 g) Prunes, pitted

5.29 oz (150 g) Dried apricots, chopped

3 1/2 oz (100 g) sugar

3 3/8 tbsp (50 ml) Water

Garnish

1 3/4 oz (50 g) Toasted almonds, sliced

Method

Lamb Confit

Prepare the Lamb

Preheat the oven to 150°C (300°F). In a large oven-safe pot, heat the duck fat or olive oil over medium heat. Season the lamb shanks with salt and pepper, then sear them in the pot until browned on all sides. Add garlic and thyme.

Slow Cook

Cover the pot and transfer to the preheated oven. Cook for about 4 hours or until the meat is tender and easily pulls away from the bone.

Gratin Savoyard

Prepare Potatoes

Peel and slice the potatoes thinly. In a bowl, mix the cream, nutmeg, salt, and pepper.

Layer and Bake

In a baking dish, layer the sliced potatoes, pouring the cream mixture over each layer. Top with grated Gruyère cheese. Bake at 180°C (350°F) for about 45 minutes until golden and bubbly.

Glazed Carrots

Cook Carrots

In a saucepan, melt butter over medium heat. Add the carrot sticks and sauté for about 5 minutes.

Add Maple Syrup

Pour in maple syrup and season with salt. Cook for an additional 10-15 minutes, stirring occasionally, until the carrots are tender and glazed.

Caramelized Fruits

Caramelize Fruits

In a saucepan, combine sugar and water. Cook until sugar dissolves and begins to caramelize. Add prunes and dried apricots, cooking until they are coated in caramel.

Serve

Plate the Dish

Serve the confit lamb shanks alongside the gratin Savoyard, glazed carrots, and top with the caramelized fruits. Garnish with toasted almonds.