Lamb Shanks in an Egg and Lemon Sauce
I find myself browsing through old cookbooks far more during Covid than I did previously. Like everyone else who loves to cook right now, I am looking to find new inspirations, new tastes to take my tastebuds away on a well-deserved vacation.
One of the cookbooks I have been revisiting is ‘Arabesque’ by Claudia Roden, a fantastic book dedicated to the cuisines of Morocco, Turkey, and Lebanon. I bought some halal lamb shanks at a nearby International market and wanted something new to make. I came across Lamb Shanks in an Egg and Lemon Sauce or ‘Terbiyeli Kuzu Incik’ and thought I would give it a try.
The recipe is extremely easy and if you love the flavors of Avgolemono Soup (Greek Lemon Chicken Soup) then you will love this.
Lamb Shanks in an Egg and Lemon Sauce ‘Terbiyeli Kuzu Incik’
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Servings 4
Ingredients
2 pounds of lamb shanks, mine were cut into 1 inch thick slices - you can substitute veal shanks or cubed lamb stew
3 garlic cloves, peeled
salt and pepper to taste
1 sweet onion, diced
4 carrots, sliced
1 fennel bulb, quartered and diced
6 small Yukon Gold potatoes, peeled
1 tablespoon chopped parsley
2 tablespoons chopped fennel fronds
3 large egg yolks
1 lemon, juiced
Put the lamb shanks in a Dutch oven covered with 1 inch of cold water and bring to a boil over medium-high heat. Remove any scum that rises to the top, then add the garlic and season with 2 teaspoons of salt and a large pinch of black pepper. Reduce to a simmer, cover, and let cook gently for 2 hours or until the meat is tender and easily falls off the bone.
Lift the meat out of the broth and reduce the remaining broth to about 1 quart by boiling. Add the onion, carrots, fennel, and potatoes to the broth and cook over medium heat until the vegetables are tender, about 20 minutes.
Return the meat to the pot along with the parsley and fennel fronds. In a small bowl whisk together the eggs and lemon juice. Whisk in 1 cup of broth into the egg mixture, then pour egg mixture back into the pot, stirring constantly. Adjust seasoning to your tastes and serve immediately.
