See Also: Lamb shanks with egg and lemon sauce(recipes)
Braised Lamb Shanks(recipes)
Provencal-Style Lamb Shanks(recipes)
Braised Lamb Shanks with Orange and Rosemary(recipes)
Neck of lamb with lemon and thyme(recipes)
Mint and lemon roast lamb(recipes)
Lamb steamed with preserved lemon and cumin(recipes)
Lamb chops with lemon and mint and potatoes(recipes)
Lamb racks with breadcrumbs, parsley and lemon(recipes)
Moroccan lamb tagine with lemon and pomegranate couscous(recipes)

Lamb shanks with egg and lemon sauce (recipes)








Serves 6



Preparation time

less than 30 mins



Cooking time

over 2 hours

















Ingredients



6 small lamb shanks3 cloves garlic, peeledsalt and freshly ground black pepper400g/14oz baby onions or shallots, peeled3 large carrots, sliced1 celeriac, peeled and cubed3 medium new potatoes, quartered2 tbsp chopped flatleaf parsley2 tbsp chopped dill2 free-range egg yolks1 lemon, juice only1 tsp caster sugar



Method



1. Put the lamb shanks into a large pan and cover with water. Bring them to the boil, remove any scum, and add the garlic cloves, salt and freshly ground black pepper. Cook, with the lid on, over a very low heat for 2-2½ hours, adding more water if necessary to keep the meat covered, until the meat is so tender it can be pulled off the bone.2. Lift out the shanks and when cold enough to handle, remove the meat from the bones and set aside in a little stock.3. Ladle off as much fat as you can from the remaining stock, then add the vegetables and cook for 20 minutes, until all the vegetables are tender. Return the meat to the pan and stir in the parsley and dill.4. Just before serving, beat the egg yolks with the lemon juice and sugar in a bowl. Pour in a ladle of boiling stock from the stew, beating vigorously. Return this mixture to the stew, stirring constantly, and heat through for a moment or two, without letting the liquid boil again or the eggs will curdle. Serve.