The West


  • Serves 6 *

  • 1/3 cup olive oil *

  • 1 onion, finely diced *

  • 6 spring onions, finely sliced *

  • 4 lamb shanks *

  • 1/2 bunch dill, finely chopped *

  • sea salt and freshly ground pepper *

  • 10 cups water *

  • 1 cos lettuce, finely chopped *

  • 2 tbsp short-grain rice *

  • 3 eggs, separated *

  • 1 tbsp water *

  • 2 lemons, juice only *

  • *

Heat the olive oil over medium heat in a large, heavy-bottomed soup pot. Saute the onion and spring onion for 2-3 minutes. Add the lamb shanks and saute until brown. Add dill, salt, pepper, and 10 cups of water. Bring to a boil, then lower heat to a slow boil and cook for 90 minutes. Add the lettuce, stir and continue cooking for 20 minutes. Add the rice and cook for a further 12 minutes. Remove the soup from the heat. Beat the egg whites until frothy. Continue beating and add the egg yolks, 1 tbsp of water, the lemon juice and several large spoonfuls of the soup broth. Pour this mixture back into the soup, stir and cover for 10 minutes before serving. Season well and serve.

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