It is funny that the shank end of the leg of lamb is called "the mouse" in France. From what I've read, it's the shape and plumpness of the lump of shank meat that reminded somebody of a mouse (une souris). We enjoyed slow-cooked lamb shank at the restaurant called La Villa in Montrichard a week ago, but I forgot to take a photo.
Then I was at SuperU a couple of days later, and I was surprised to see souris d'agneau in the butcher section of the supermarket. I'd never noticed them there before. I looked through the half-dozen shanks (€13/kg) and picked out two of about the same size for a future lunch. Well, yesterday was that future. I cooked the lamb "mice" in the slow-cooker (la mijoteuse — mijoter means to simmer) with some tomato sauce, red wine, and vegetable stock — say about half a cup of each.
Foods slow-cooked tend to release a lot of liquid that doesn't evaporate, so 1½ cups (about 350 ml) was enough to put in for the two souris. Some onion, garlic, bay leaves, hot red pepper flakes, and thyme went in along with the liquid. With the lamb, we had rice and some left over collard greens and red kidney beans cooked in a little tomato sauce. That way of cooking collards, with chickpeas or now red beans, is becoming a kitchen standard around here.