GREEK EASTER LAMB SHANK SOUP
This Fijian variation on a traditional Greek soup uses lamb shanks and shoulder, fresh vegetables, herbs, and long-grain rice for this Easter Sunday feast that can be enjoyed at anytime.
4 tablespoon virgin olive or coconut oil normal flour to coat shanks 6 lamb shanks, trimmed of fat 2 large onions, peeled and quartered 2 medium carrots, peeled and halved 16 cups water or coconut bu 2 bunches green spring onion, finely chopped 500 gms boneless lamb shoulder, minced or chopped fine 1⁄2 cup long-grain rice 3 bunches fresh dill (or any green herbs), finely chopped 8 cups shredded moca, spinach or Chinese cabbage 4 eggs Juice of 4 lemons Salt and freshly ground black pepper
Lightly dust each lamb shank in flour. Heat 2 tablespoon of the oil in a large pot over medium-high heat. Add lamb shanks and fry, turning to brown on all sides, for about 12 minutes. Add onions, carrots, and enough water to cover (about 16 cups). Bring to a boil, then reduce heat to medium and simmer, skimming occasionally, for 2 hours. Strain stock, discarding vegetables but reserving shanks. Pull meat from bones, cut into small pieces, then return to pot with stock. Heat remaining 2 tablespoon oil in a large pan over medium-high heat. Add spring onions and cook until they are wilted, 3–5 minutes. Add the fine chopped lamb shoulder and brown, stirring frequently, 5–7 minutes. Transfer to stock pot. Add rice, green herbs, and leafy green vegetables. Bring to a boil, then reduce heat to medium, and simmer until rice is soft, 30–45 minutes. Just before serving, make the egg–lemon sauce by beating eggs with lemon juice in a medium bowl until frothy. Temper eggs by whisking in 2 cups of the hot lamb broth, a little at a time, then stir the sauce into the soup. Season to taste with salt and pepper and serve