Braised Lamb with Egg-Lemon Sauce

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

Preparation info

Makes
4
servings

Difficulty
Complex
Ready in
1 hr

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

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.

Ingredients

Europe
Greece
Main course
Gluten-free
Mediterranean

Ingredients

Method