Argest knemest arnion ste saltsa lemoni-anethoy
(Braised Lamb Shanks in Lemon-dill Sauce) Recipe

Origin: Greece      Period: Traditional

Ingredients:

2 medium onions, chopped
2 medium carrots, chopped
2 garlic cloves, chopped
1 medium leek
4 large lamb shanks, (about 450g, sawn crosswise into thirds)
5 tbsp olive oil
3 bay leaves
850ml fresh chicken stock
1 tsp salt
3 tbsp fresh dill leaves, minced
80ml fresh lemon juice
2 eggs
1/2 tsp freshly-ground black pepper

Argest knemest arnion ste saltsa lemoni-anethoy
(Braised Lamb Shanks in Lemon-dill Sauce) Preparation:

Method:

Heat 2 tbsp oil in a large flame-proof casserole or Dutch oven and heat until hot, but not smoking. Dry the lamb shanks with kitchen paper then, working in batches, add to the pot and fry until browned on all sides (about 7 minutes per batch). Remove with a slotted spoon when done and set aside as you fry the next batch. Discard the cooking fat from the pot before adding the remaining oil. When hot add the vegetables and bay leaves. Cover the pan and sweat over low heat, stirring occasionally, until the vegetables are soft and lightly coloured (about 15 minutes). Return the shanks and their juices to the pan then pour over the stock and the salt.

Bring the mixture to a boil then reduce to a low simmer, cover and cook for 45 minutes. Remove the lid and cook for a further 50 minutes, or until the lamb is completely tender. Remove the lamb shanks and set aside then strain the stock and return to the pot. Bring the mixture to a boil, skimming well to remove any fat then continue cooking until the mixture has reduced to about 420ml.

Add the lemon juice to a bowl, whisk in the eggs. Slowly whisk this mixture into the hot stock then season with the dill and black pepper. Return the shanks to the pot and cook over low heat, shaking the pot evey now and then to combine, until the meat has warmed through and the sauce has thckened (about 5 minutes). Be careful during this time, if the sauce comes to a simmer the egg mixture may curdle.

Serve hot.

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