Braised lamb recipe with Chef Pano Karatassos from Kyma

ATLANTA (FOX 5 Atlanta) - Greek Orthodox Easter is this Sunday and no Greek Easter meal is complete without lamb!  Chef Pano Karatassos of the award-winning Kyma restaurant is here with his modern twist on a traditional dish.  For more information click here.  For today's recipe see below. 

Braised Lamb with Romaine Lettuce and Dill 
Pg. 152 in Modern Greek Cooking

 2 pounds lamb shank
Kosher salt and freshly ground white pepper
3 tablespoons canola oil
1 large Vidalia (sweet) onion, halved 
and sliced
1 large head of garlic, cloves peeled 
and sliced 
2 heads of romaine lettuce (about 
10 ounces/300 g total), sliced (9 cups)
2 large bunches of dill (8 ounces/250 g 
total), plus chopped dill for garnish
6 cups (1.5 L) chicken stock
1 cup of cooked barley
4 to 6 large egg yolks (see Notes)
4 scallions, thinly sliced
1½ tablespoons chopped parsley 
1⁄3 cup (100 ml) fresh lemon juice
1. Heat the oven to 325°F (165°C). Season the 
veal with salt and pepper. In a large skil-
let, heat the oil until shimmering. Add the 
Lamb, in batches if necessary, and cook over 
medium-high heat until browned on all sides, 
about 15 minutes. Transfer the lamb to a large 
enameled cast-iron casserole. Add the onion 
and garlic to the skillet and cook over medium 
heat, stirring occasionally, until softened, 
about 5 minutes.
2. Add the onion mixture to the lamb along 
with 6 cups (200 g) of the lettuce, the bunches 
of dill, and the stock. Press a parchment 
paper lid on top, cover, and bring to a simmer. 
Transfer the pot to the oven and cook the 
lamb, turning it once, until a cake tester 
slides easily into the meat, about 2½ hours. 
Remove the pot from the oven and let cool 
slightly. Reduce the oven temperature to 
275°F (135°C).
3. Transfer the lamb to a carving board and 
slice the meat off the bones; discard the 
bones. Arrange the meat on a heatproof 
platter, cover with foil, and keep warm in the 
oven. Strain the braising liquid through a fine 
sieve into a medium bowl, pressing on the 
solids, and skim off the fat; discard the solids 
in the sieve. 
4. In a small saucepan, cover the barley with 
2 Times the amount of water. Bring to a boil and cook until tender, about 15 minutes. Drain and rinse in cold running water. Transfer to a plate and pat dry with paper towels. 
5. In a medium saucepan, bring 2 cups 
(500 ml) of the braising liquid to a simmer. 
In a medium glass measuring cup, whisk the 
egg yolks. Gradually pour 1 cup (250 ml) of 
the braising liquid into the egg yolks, whisk-
ing constantly, then whisk this mixture back 
into the remaining braising liquid. Cook the 
sauce over medium heat, whisking constantly, 
until slightly thickened, 2 to 3 minutes. Pour 
½ cup (125 ml) of the sauce back into the 
measuring cup and reserve. 
6. Add the barley, scallions, parsley, lemon 
juice, and remaining 3 cups (100 g) of lettuce 
to the pan, season with salt and pepper, and 
warm over medium heat. Spoon into shallow 
serving bowls. Using an immersion blender or 
a whisk, whip the reserved sauce until frothy.