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| What You Need: |
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6 meaty lamb shanks, each about ¾ pound
1 tablespoon salt
Freshly ground black pepper
2 tablespoons butter
2 tablespoons vegetable oil
3 cups strained fresh orange juice
1 cup chicken stock, fresh or canned
1 tablespoon finely grated fresh orange rind
1 tablespoon malt vinegar
¼ teaspoon Louisiana hot sauce or Tabasco sauce
1 medium-sized bay leaf
4 egg yolks
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| How To Cook: |
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1. Pat the lamb shanks completely dry with paper towels and sprinkle them with the salt and a few grindings of pepper. In a heavy 12-inch skillet, melt the butter in the oil over high heat.
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2. When the foam begins to subside, add the lamb shanks 3 at a time and brown them in the hot fat, turning them frequently with tongs and regulating the heat so they color richly and evenly without burning. As they brown, transfer the shanks to a heavy 6- to 8- quart casserole.
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3. Add the orange juice, stock, orange rind, vinegar, Louisiana hot sauce or Tabasco and the bay leaf, and turn the shanks about with a spoon to coat them evenly.
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4. Bring to a boil over high heat, reduce the heat to low, cover tightly and simmer for about 1½ hours, or until the shanks are tender and the meat shows no resistance when pierced with the point of a small, sharp knife.
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5. Transfer them to a heated platter. Cover the platter loosely with foil to keep the shanks warm while you prepare the sauce.
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6. With a large spoon, skim as much fat as possible from the surface of the liquid remaining in the casserole. Strain the liquid through a fine sieve set over a bowl, return it to the casserole, and bring-to a boil over high heat. Cook briskly, uncovered, until the liquid is reduced to about 2½ cups. Then lower the heat.
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7. In a small bowl, beat the egg yolks with a whisk or a rotary beater until well blended. Beat in 2 or 3 tablespoons of the hot liquid and then, stirring constantly, pour the egg mixture into the casserole in a slow stream. Still stirring, cook over low heat until the sauce is smooth and thick enough to coat the spoon lightly.
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8. Do not let it come to a boil or the eggs will curdle. Taste for seasoning, then pour the sauce over the lamb shanks or, if you prefer, moisten the shanks with a few spoonfuls of the sauce and serve the rest separately in a bowl or sauceboat. Serve immediately.
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