Throughout Italy and Greece during the Easter season, lamb stews are often served in egg-thickened sauces flavored with lemon.

2 tablespoons unsalted butter

2 tablespoons extra virgin olive oil

2 1/2 pounds lamb shoulder cut into 1 or 2-inch chunks with some bone left in

1 ¼-inch thick slice pancetta or thick sliced bacon, diced

1 onion, halved lengthwise and cut into thin slivers, about 1 cup

Kosher salt and freshly ground black pepper

1 tablespoon all-purpose flour

1 cup dry white wine

1 cup water

1 bay leaf

1 8-ounce package frozen artichoke hearts or 4 cooked artichoke bottoms from 4 medium artichokes

3 tablespoons fresh lemon juice

2 egg yolks

2 tablespoons chopped fresh Italian parsley

1 teaspoon minced fresh oregano

1.      Heat butter and oil in a large skillet over medium heat.  Gradually add the bacon and the stew meat.  Sprinkle the onion on top. Gradually add the lamb, pancetta or bacon, and onion.  Sprinkle with salt to taste and a grinding of pepper and cook, turning the meat occasionally, until lightly browned on all sides. 

2.      Stir in the flour, then add the wine and bring to a boil. Continue to boil, stirring, until reduced by slightly more than half, about 5 minutes. Add the water and bay leaf, reduce the heat to medium low, cover and cook, stirring occasionally, until the lamb is tender, about 1-1/2 hours.  Add small amounts of water as necessary and reduce the heat to low if the stew threatens to become dry. Stir in the artichokes, cover and cook for 5 minutes. Reduce heat to low. 

3.      In a small bowl, whisk together the lemon juice, egg yolks, 1 tablespoon of the parsley, and the oregano.  Stir a spoonful of the hot stew juices into the egg mixture to temper it. Stir the egg mixture into the stew and cook, stirring constantly, until the sauce is slightly thickened, about 2 minutes.  Do not boil.  Add salt to taste and a grinding of pepper, spoon into a warmed serving bowl and sprinkle with the remaining 1 tablespoon of parsley.

Makes 4 servings