serves 8 to 10
This is my gentrified version of the classic Greek Easter soup, which traditionally calls for all the viscera and head of the lamb. It doesn’t have to be Easter to enjoy it!
4 lamb shanks
Salt and freshly ground black pepper
1 cup (240 ml) extra-virgin Greek olive oil
2 quarts (2 L) water, lamb broth or chicken broth
10 fresh thyme sprigs
10 fresh parsley sprigs
15 whole black peppercorns
3 bay leaves
2 onions
2 carrots
2 celery stalks
12 scallions, whites and tender upper greens finely chopped
2 cups (110 g) shredded romaine lettuce
1 cup (50 g) chopped fresh dill
1 cup (200 g) uncooked short-grain rice, such as Greek glacé (glazed rice)
FOR THE AVGOLEMONO
5 large eggs, at room temperature
Juice of 2 large lemons, or more to taste, strained
Season the shanks generously with salt and pepper. In a large soup pot, heat ½ cup (120 ml) of the olive oil over medium-high heat. Working in batches, add the shanks and sear, turning with kitchen tongs until the meat is deep brown on all sides. Replenish the olive oil if necessary and repeat with the remaining shanks.
Return the shanks to the pot. Pour in enough water or broth to cover the shanks by 3 inches (7.5 cm).
Tie up the thyme, parsley, peppercorns, and bay leaves in a small piece of cheesecloth. Add the herb bundle, onions, carrots, and celery to the pot. Bring to a boil, then reduce the heat to maintain a simmer. Cover and cook the shanks until the meat is falling off the bones, 3 to 4 hours.
Remove from the heat. Using a slotted spoon or kitchen tongs, carefully remove the shanks. Set aside in a bowl until cool enough to handle. Remove the herb bundle and vegetables with a slotted spoon and discard. Shred the meat from the shanks and return it to the pot; discard the bones.
Bring the soup to a boil, reduce the heat to maintain a simmer, and add the scallions. Cook for 10 minutes, until the scallions are soft. Add the shredded lettuce and dill and cook for a few more minutes, until the lettuce is soft. Add the rice and simmer until soft, about 20 minutes.
Meanwhile, make the avgolemono: In a medium bowl, whisk together the eggs and lemon juice until frothy. While whisking, very slowly add 2 to 3 cups (480 to 720 ml) of the hot soup to the egg mixture and whisk until the egg is tempered, beating vigorously to keep the egg from curdling. Pour the egg mixture into the pot with the soup and stir well with a wooden spoon. Taste and adjust the seasoning with salt, pepper, and lemon juice and serve right away, hot.
