Ingredients
4 lb lamb shoulder, trimmed and cut into; 2-inch pieces
2 tablespoon olive oil
1 large onion, sliced
2 celery stalks, sliced
1 carrot, sliced
6 cup chicken stock or broth
2 cup water
8 peppercorns, in cheesecloth bag
8 sprigs parsley, in cheesecloth bag
1 large bay leaf, in cheesecloth bag
1 tablespoon minced fresh marjoram leaves -or-
1 teaspoon dried marjoram, crumbled
1 salt to taste
8 artichokes, trimmed, chokes removed; , then quartered
5 large eggs
1/2 cup fresh lemon juice
1/4 cup snipped fresh dill
Cooking Directions:
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 lam b 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.
>From Taste Show # TS4806
Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #548 by "Master Harper Gaellon" on Apr 4, 1997
lamb
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