Braised Lamb with Egg-Lemon Sauce

Name: Braised Lamb with Egg-Lemon Sauce
Yield: makes 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 4 lamb shanks or about 2 pounds boneless lamb shoulder, cut into 1-inch cubes; Salt and black pepper to taste; 2 large onions, cut into chunks; 4 medium potatoes, peeled and cut into chunks; 4 medium carrots, roughly chopped; 10 garlic cloves, slivered; 1 teaspoon dried oregano; 1 cup dry white wine; 1 bunch of fresh dill; 1 cup beef or chicken stock, preferably homemade (page 160), or make lamb stock and use it; Avgolemono (page 596), preferably made with the broth from this stew

December 14, 2011

A more complicated lamb stew than the preceding recipe, but a very flexible one, finished with the classic rich and delicious avgolemono, egg-lemon sauce. This can be made with a large variety of vegetables, in which case it’s a meal in a pot, always best served with pita bread or pilaf. Other cuts of meat you can use here: lamb shanks (which will take longer to cook) or shoulder chops, beef chuck or brisket (which also will require longer cooking time), or veal shoulder.

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