FRICASSEE
Sweet Onion • Dill • Scallions
Serves 4
My grandmother Stella’s specialty was a fricassee, meat stewed in a rich, egg-based sauce that old wives’ tales claim contributes to better health and immunity. In the winter she would make the stew heavier and more fortified with egg yolks, and in the summer she would make it more like a light broth with extra lemon and romaine lettuce.
wild bonus: This recipe includes a gelatin-rich bone broth, which helps keep the mucous membranes in your gut healthy and supple.
For the Lamb:
1 tablespoon extra-virgin olive oil
4 lamb shanks, about 1 pound each
1 tablespoon unsalted butter
1 sweet onion, finely chopped
8 cups Mineral-Rich Bone Broth or store-bought low-sodium chicken stock
4 heads romaine lettuce, coarsely chopped
4 whole scallions, cut into 1-inch pieces
½ cup chopped fresh dill
Celtic sea salt and freshly ground black pepper
For the Avgolemono Sauce:
4 large egg yolks
Juice of 1 lemon
1 cup Mineral-Rich Bone Broth or store-bought low-sodium chicken stock, warmed
Celtic sea salt and freshly ground black pepper
To prepare the lamb: In a large pan, heat the olive oil over medium-high heat. Add the shanks and brown on all sides, about 2 minutes per side. Remove from the heat and set aside.
In a medium soup pot, heat the butter over medium heat, add the onion, and cook for 2 to 3 minutes. When soft, add the shanks and the broth. Bring to a boil, then reduce to a simmer, cover, and cook for 1½ hours, adding water if needed.
When the meat begins to fall off the bone, add the romaine, scallions, and dill. Season with salt and pepper, cover, and cook for 20 minutes. Remove from the heat.
Meanwhile, to make the avgolemono sauce: Heat a small saucepan over low heat. In a small bowl, beat the eggs until frothy, then add to the saucepan. Slowly whisk in the lemon juice, followed by a stream of the hot—but not boiling—broth. Whisk constantly until the sauce thickens, 3 to 5 minutes. Season with salt and pepper to taste.
Pour the sauce over the braised meat and vegetables and allow the flavors to meld for 15 minutes before serving—no reheating necessary!
