Pork and Leeks in Avgolemono Sauce

• 2 1/2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces
• 2 cups beef broth
• 2 cups water
• 2 celery ribs, cut into 1-inch pieces
• 1 large carrot, cut into 1-inch pieces
• 1 tablespoon extra-virgin olive oil
• 4 large leeks, white and tender green parts only, sliced crosswise 3/4 inch thick
• 3 large egg yolks
• 1 large egg
• 1/4 cup fresh lemon juice
• 2 tablespoons cold water
• 1 1/2 tablespoons all-purpose flour
• 2 tablespoons chopped dill

1. In a large enameled cast-iron casserole, combine the pork, beef broth, water, celery, carrot and olive oil and bring to a simmer.
2. Cook over moderately low heat, skimming occasionally, until the meat is tender, about 1 hour.
3. Using a slotted spoon, transfer the meat and vegetables to a bowl.
4. Add the leeks to the casserole and bring to a boil, then simmer over moderately low heat, stirring occasionally, until softened, about 20 minutes.
5. Ladle 2 cups of the hot broth into a glass measuring cup.
6. In a medium bowl, whisk the egg yolks with the whole egg, then whisk in the lemon juice.
7. In a small bowl, whisk the cold water with the flour, then whisk it into the egg mixture.
8. Gradually add the reserved 2 cups of hot broth to the egg mixture, whisking constantly.
9. Add this mixture to the casserole and simmer over moderate heat, stirring, until the sauce thickens, 2 to 3 minutes.
10. Return the meat and vegetables to the casserole and reheat.
11. Stir in the dill and serve.

pork shoulder, beef broth, water, celery, carrot, extravirgin olive oil, leeks, egg yolks, egg, lemon juice, cold water, flour, dill

Taken from www.foodandwine.com/recipes/pork-and-leeks-in-avgolemono-sauce (may not work)