4- 5 lamb shanks
500 grams chicken wings
2 large onions diced into big pieces
2 carrots diced into small pieces
2 sticks celery, diced finely
1 bunch finely chopped parsley
2 bunches finely chopped dill
salt and freshly ground pepper to taste
1 small bunch green spring onions, trimmed and diced
1. In a large saucepan place the lamb shanks and onions, put lots of water almost to the top, leaving enough so that water does not spill over.
2. Bring to the boil, turn heat down to a simmer and cook for one hour, regularly skimming the white residue (fat) left over by the cooking process.
3. Add the chicken wings and cook for another half hour continuing to skim the fat.
4. Take off the heat, strain the stock in another large saucepan, which you will to make the magiritsa in.
5. Put meat aside for now until cool enough to handle.
6. To the meat stock add the carrots, celery, parsley, and dill and cook on medium heat.
7. While the vegetables are cooking, take the cooled shanks and chicken wings and strip all the meat off, discarding all bones and skins and cutting into very small pieces.
8. Add the cleaned meat into the stock with the vegetables, add salt and pepper to taste and cook for another 20 minutes.
Ingredients for avgolemono:
Note: This is a large amount of soup therefore the avgolemono will be accordingly
4 eggs, separated
4 lemons, squeezed and the pips taken out
Note: It is important that the directions for the avgolemono are followed strictly otherwise the egg may curdle or you could end up having scrambled egg floating on your soup
1. Beat the egg whites till they form peaks.
2. Add the egg yolks and beat till blended well.
3. Add the lemon juice gradually while beating.
4. While the soup is till simmering take small amounts of very hot soup and add to the egg mixture gradually while beating all the time, do this unitl the bowl is full. This heats the egg mixture slowly before pouring into the soup.
5. Add the egg mixture into the soup, stirring constantly while it’s simmering for at least 5-8 minutes until the avgolemono sauce becomes one with the soup.
6. Serve with a dash of freshly diced spring onions sprinkled on top.
Note: If this done carefully the soup can be reheated the next day safely and without scrambling the eggs.