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

makes 4 servings

　　2 tablespoons extra virgin olive oil

　　4 lamb shanks or about 2 pounds boneless lamb shoulder, cut into 1-inch cubes

　　Salt and black pepper to taste

　　2 large onions, cut into chunks

　　4 medium potatoes, peeled and cut into chunks

　　4 medium carrots, roughly chopped

　　10 garlic cloves, slivered

　　1 teaspoon dried oregano

　　1 cup dry white wine

　　1 bunch of fresh dill

　　1 cup beef or chicken stock, preferably homemade (page 160), or make lamb stock and use it

　　Avgolemono (page 596), preferably made with the broth from this stew

　　

Step 1

Put the oil in a large deep skillet or flameproof casserole with a lid and turn the heat to medium-high. Add the lamb, sprinkling the meat with salt and pepper as it browns. When the pieces are deeply browned, after at least 10 minutes, transfer to a plate; pour or spoon off any excess fat.

　　

Step 2

Add the vegetables and the oregano, along with some more salt and pepper, and cook, stirring occasionally, until the onions soften, 5 to 10 minutes. If you are using shanks, remove the vegetables with a slotted spoon and set aside.

　　

Step 3

Add the wine and let the mixture bubble for about a minute. Remove about 1/2 cup of dill leaves and reserve; tie the dill stems with the remaining attached leaves into a bundle and add to the pot along with the stock. Return the lamb to the pot and cover. Adjust the heat so the mixture simmers steadily but not violently.

　　

Step 4

If you’re using lamb shanks, return the vegetables to the pot when they are nearly tender, an hour or more later. In any case, cook until the lamb is tender. (You can prepare the dish to this point and let sit for a few hours or cover and refrigerate for up to a day before reheating and proceeding.)

　　

Step 5

When the lamb is nearly done, make the Avgolemono. Turn the heat to low, then stir the sauce into the lamb and heat through; do not boil. Taste and adjust the seasoning and serve in bowls, garnished with the reserved dill.

　　

Braised Lamb with Lemon Sauce

Step 6

If you do not wish to make Avgolemono, simply prepare the stew as directed and finish it with the juice of a lemon, or more to taste.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.