Greek Lamb Stew with Egg and Lemon Sauce

8 servings
  • 4 pounds lamb shoulder, trimmed and cut into 2-inch pieces
  • 2 tablespoons olive oil
  • 1 large onion, sliced
  • 2 celery stalks, sliced
  • 1 carrot, sliced
  • 6 cups chicken stock or broth
  • 2 cups water
  • A cheesecloth bag containing 8 peppercorns, 8 sprigs parsley and 1 large bay leaf
  • 1 tablespoon minced fresh marjoram leaves, or 1 teaspoon dried, crumbled
  • Salt to taste
  • 8 artichokes, trimmed, chokes removed and artichokes quartered
  • 5 large eggs
  • 1/2 cup fresh lemon juice
  • 1/4 cup snipped fresh dill
  • In a casserole combine the lamb with enough water to cover, bring to a boil, skimming, and simmer 5 minutes. Drain.

  • In a casserole set over moderate heat, heat oil until hot. Add onion, celery and carrot and cook, stirring occasionally, for 5 minutes, or until vegetables are softened. Add stock, water, cheesecloth bag, marjoram, reserved lamb and salt to taste. Bring liquid to a boil and simmer, partially covered, for 1 1/2 hours.

  • Transfer lamb to a platter and strain cooking liquid. Return lamb and cooking liquid to casserole, bring liquid to a boil and add artichokes. Simmer, partially covered, 20 to 25 minutes, or until lamb and artichokes are tender.

  • In a bowl whisk eggs until thick and light. Whisk in lemon juice and 1 cup of hot stock, a little at a time. Add egg mixture to casserole and simmer over moderately low heat, stirring, until lightly thickened. Do not boil. Before serving stir in fresh dill.

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