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Braised Lamb Shanks In Lemon-Dill Sauce greek, main course 2 medium onions; chopped (2 cups) 2 medium carrots; chopped (1 cup) 2 cloves garlic 1 medium leek 4 large lamb shanks, about 1 pound, sawed crosswise into thirds 5 tablespoons olive oil 3 bay leaves 3 1/2 cups fresh chicken stock or canned chicken broth 1 teaspoon salt 3 tablespoons fresh dill leaves; loosely packed 2 lemons, 1/3 cup 2 eggs 1/2 teaspoon fresh ground pepper PREPARATION: Peel onions, carrots, and garlic. Chop and put onions and carrots in a bowl with garlic. Rinse, trim, and chop leek, (using white portion and about 2 inches of the green), and add to the bowl. Pat shanks dry. COOKING: Adjust oven rack to middle position and heat oven to 350°F. Heat 2 tablespoons of oil in a 5-quart Dutch oven until hot but not smoking. Working in batches, sear lamb shanks over high heat until they are browned on all sides, about 7 minutes; set shanks aside. Discard cooking fat and add remaining oil, vegetables and bay leaves. Cover and sauté over low heat, stirring occasionally, until vegetables are lightly colored, about 15 minutes. Return shanks and accumulated juices to the pot along with stock and 1 teaspoon salt. Bring stock to a boil, reduce heat to low, and simmer, covered, for 45 minutes. Uncover and simmer until lamb is tender, 55-60 minutes. Remove shanks. Strain stock and return it to the pot. Bring to a boil, skimming it well, and reduce to 1 3/4 cups. (Can cover and refrigerate shanks in the stock for up to 2 days.) SERVING: If made ahead, heat shanks in foil in oven until hot. Bring stock to a boil. Mince dill. Squeeze 1/3 cup lemon juice into a medium bowl, whisk in eggs, and then slowly whisk in hot stock. Stir in dill and 1/2 teaspoon pepper. Return the shanks to the pot, add the lemon-egg mixture and cook over low heat, gently stirring and shaking the pot, until shanks are warmed through and sauce has thickened slightly, about 5 minutes. Do not let sauce simmer or eggs may curdle. NOTES : Lamb stew coated in a velvety, aromatic egg sauce. Lamb shanks have a high percentage of gelatinous connective tissue, and benefit from slow cooking such as braising or poaching. (Ask the butcher to saw each shank into three parts for a more graceful presentation.) When heating the sauce, keep the temperature below 160°F to avoid curdling the eggs. Accompany the stew with orzo, Greek pastina cooked in chicken stock and tossed with black olives, sautéed sweet peppers and zucchini. 0 0 0 0 3841 0 0 0 342 0 0 507 3896 0 0 Contributor: Cook's Magazine September/October 1988 Yield: 4 servings Preparation Time: 3:00 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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