Braised lamb shanks are slowly simmered with chopped parsley,marjoram, lemon juice and white wine. This is a fantastic dish for guests, as all the prep work is done at the beginning, and then you just have to wait for the cooking process to complete.

Braised lamb recipe:

  1. In a heavy skillet, brown 2 pounds diced lamb, 3 slices of minced lean bacon, and 1 chopped onion in 2 tablespoons lard or butter.
  2. Sprinkle the meat with salt and pepper and 3 tablespoons flour.
  3. Mix well.
  4. Add 1/2 cup dry white wine and cook until the wine is reduced to half.
  5. Add barely enough water to cover the meat.
  6. Cover the kettle and simmer the lamb for 45 minutes or until it is tender.
  7. With a fork, mix lightly 3 egg yolks with 1 tablespoon lemon juice and a little of the hot liquid in the kettle.
  8. Add the yolks, 2 tablespoons chopped parsley and 1/2 teaspoon marjoram.
  9. Remove the meat from the fire and stir in the egg mixture.
  10. Cover the kettle and let the stew stand 5 minutes before serving.

List of ingredients required:

  • 2 Pounds lamb, diced.
  • 3 Slices lean bacon, minced.
  • 1 Onion, chopped.
  • 2 Tablespoons lard or butter.
  • Salt.
  • Pepper.
  • 3 Tablespoons flour.
  • 1/2 Cup dry white wine.
  • Water.
  • 3 Egg yolks.
  • 1 Tablespoon lemon juice.
  • 2 Tablespoons chopped parsley.
  • 1/2 Teaspoon marjoram.