CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Grains, Eggs |
Greek |
|
1 |
Servings |
INGREDIENTS
4 |
T |
Extra-virgin Olive Oil |
2 1/2 |
lb |
Lamb Shanks, Trimmed of Fat |
2 |
|
Yellow Onions, Peeled and |
|
|
Quartered |
2 |
|
Carrots, Peeled and Halved |
2 |
|
Scallions, Green Onions |
|
|
Finely Chopped |
1 1/2 |
lb |
Boneless Lamb Shoulder |
|
|
Minced |
1/2 |
c |
Long-grain Rice |
3 |
|
Fresh Dill, Finely Chopped |
8 |
c |
Romaine Lettuce, Shredded |
4 |
|
Eggs |
4 |
|
Lemons, Juice of |
|
|
Salt and Freshly Ground |
|
|
Black Pepper to Taste |
INSTRUCTIONS
A traditionally Greek Easter Feast will contain many dishes that are
prepared only once during the year, which makes the celebration all
that more special. Today's recipe is one of those very special
preparations that remind us of a time when every cut of meat, bones,
organs and other innards were prepared and utilized as food, because
wasting these elements would mean that you and your family go hungry.
Because we tend to live in a land of plenty, this recipe for Easter
Soup has been updated in the sense that the offal (heart, liver, lungs
and intestines) of a lamb have been replaced with the more palatable
shank and shoulder cuts of lamb as our Greek East Feast continues at
Recipe-a-Day. Heat 2 Tbs. olive oil in a large pot over medium-high
heat. Add lamb shanks and cook, turning to brown on all sides,
approximately 12 to 15-minutes. Add onions, carrots, and enough water
to cover, about 16 cups. Bring mixture to a boil, then reduce heat to
medium and simmer, skimming occasionally to remove excess fat, for
about 2 1/2-hours. Strain stock, discarding vegetables, but reserving
shanks. Pull meat from the bones after cooling and cut into small
pieces, then return the meat to the pot filled with the stock. Heat
the remaining 2 Tbs. olive oil in a large skillet over medium-high
heat. Add scallions and cook until wilted, about 3 to 5-minutes. Add
the lamb shoulder and brown, stirring frequently, cooking for
approximately 5 to 7-minutes. Transfer to the stock pot and add rice,
dill and lettuce. Bring the soup to a boil, then reduce heat to medium
and simmer until rice is soft, about 30 to 45-minutes. Just prior to
serving, prepare the egg-lemon sauce by beating the eggs with the
lemon juice in a medium-sized bowl until frothy. Temper eggs by
whisking in 2 cups of hot broth, a little at a time, then stir the
sauce into the soup. Season to taste with salt and pepper and serve
warm. Posted to dailyrecipe@recipe-a-day.com by The Cook & Kitchen
Staff <dailyrecipe-owner@recipe-a-day.com> on Apr 05, 1998
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