Ingredients:
8 lamb shanks (ask your butcher to chop the shanks in half)
2 pieces of liver (or in Greek sikotaria – meaning the whole offal. If you wish you could leave the liver out, I always do.)
1 kilo of young onions, cleaned and finely cut
1 kilo potatoes
1 bunch of dill, finely cut
4 eggs
juice of 4 lemons
salt and pepper
Method:
1. Wash the shanks and cut the sikotaria in small pieces.
2. Peel potatoes and cut into triangles.
3. In a large saucepan boil 3 cups water and put in the shanks, the sikotaria, onions, dill, cook for 40 minutes.
4. Add potatoes and cook for a further 15-20 minutes.
5. Separate the egg yolks from the whites.
6. Beat the whites till fluffy and add the yolks and the lemon juice slowly, beating continuously.
7. With a ladle, add the hot stock slowly and beat.
8. Stir the avgolemono slowly into the shanks.