Lamb with Celery, Leeks and Egg Lemon Sauce

Ingredients / 2 port 2 lamb shanks, tied with cooking twine 2 dl white wine 4 tbsp ghee 1 block of celery stalks, roughly chopped 2 medium leeks, the white part only sliced 6 spring onions, chopped 200 g celery root, grated Celtic salt and freshly ground pepper

Egg Lemon Sauce 1 lemon, juice 1 big egg, organic 2 tbsp freshly chopped dill

Method

• Place the lamb in a medium saucepan with a high neck, add the wine, and cover the rest with water. Bring to a boil, then boil the heat to medium–low and simmer until the meat becomes tender.

• Remove the meat and leave it to cool. Sieve the liquid and refrigerate for the lamb to set and the fat from the broth to be removed on the surface.

• Heat a medium-sized pot on medium heat, add the ghee, gently sauté the leeks, celery and celery root and continue simmering with the lead on for another 30 minutes.

• In a bowl, beat the egg with a wire until they become frothy, and then add the lemon and continue beating until incorporated.

• Gradually, we add about four tablespoons of the stock from the pot to the egg mixture, stirring until thoroughly heated.

• Pour the egg mixture into the pot with the fresh dill and shake it so the egg-lemon mix is incorporated into the remaining liquids.

• Let the food rest for 10 minutes, and serve at once.
  

Tips

• The recipe is classic but is typically made with pork. I love lamb, so I've tried to change it a bit, and the results are amazing.