Greek Lamb Stew with Egg and Lemon Sauce

• 4 pounds lamb shoulder, trimmed and cut into 2-inch pieces
• 2 tablespoons olive oil
• 1 large onion, sliced
• 2 celery stalks, sliced
• 1 carrot, sliced
• 6 cups chicken stock or broth
• 2 cups water
• A cheesecloth bag containing 8 peppercorns, 8 sprigs parsley and 1 large bay leaf
• 1 tablespoon minced fresh marjoram leaves, or 1 teaspoon dried, crumbled
• Salt to taste
• 8 artichokes, trimmed, chokes removed and artichokes quartered
• 5 large eggs
• 1/2 cup fresh lemon juice
• 1/4 cup snipped fresh dill

1. In a casserole combine the lamb with enough water to cover, bring to a boil, skimming, and simmer 5 minutes.
2. Drain.
3. In a casserole set over moderate heat, heat oil until hot.
4. Add onion, celery and carrot and cook, stirring occasionally, for 5 minutes, or until vegetables are softened.
5. Add stock, water, cheesecloth bag, marjoram, reserved lamb and salt to taste.
6. Bring liquid to a boil and simmer, partially covered, for 1 1/2 hours.
7. Transfer lamb to a platter and strain cooking liquid.
8. Return lamb and cooking liquid to casserole, bring liquid to a boil and add artichokes.
9. Simmer, partially covered, 20 to 25 minutes, or until lamb and artichokes are tender.
10. In a bowl whisk eggs until thick and light.
11. Whisk in lemon juice and 1 cup of hot stock, a little at a time.
12. Add egg mixture to casserole and simmer over moderately low heat, stirring, until lightly thickened.
13. Do not boil.
14. Before serving stir in fresh dill.

lamb shoulder, olive oil, onion, celery stalks, carrot, chicken, water, parsley, marjoram, salt, artichokes, eggs, lemon juice, dill

Taken from www.foodnetwork.com/recipes/greek-lamb-stew-with-egg-and-lemon-sauce-recipe.html (may not work)