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Braised Lamb Shanks In Lemon-Dill Sauce

2 md onions,chopped (2 cups)
2 md carrots,chopped (1 cup)
2 cloves garlic
1 md leek
4 lg lamb shanks,about 1 pound, sawed crosswise into thirds
5 T olive oil
3 bay leaves
3 1/2 c fresh chicken stock or canned chicken broth
1 t salt
3 T fresh dill leaves,loosely packed
2 lemons,1/3 cup
2 eggs
1/2 t pepper,Fresh Ground

Peel onions, carrots, and garlic. Chop and put onions and carrots in a bowl with garlic. Rinse, trim, and chop leek, (using white portion and about 2 inches of the green), and add to the bowl. Pat shanks dry.
Adjust oven rack to middle position and heat oven to 350F. Heat 2 tablespoons of oil in a 5-quart Dutch oven until hot but not smoking. Working in batches, sear lamb shanks over high heat until they are browned on all sides, about 7 minutes; set shanks aside. Discard cooking fat and add remaining oil, vegetables and bay leaves. Cover and saut over low heat, stirring occasionally, until vegetables are lightly colored, about 15 minutes. Return shanks and accumulated juices to the pot along with stock and 1 teaspoon salt. Bring stock to a boil, reduce heat to low, and simmer, covered, for 45 minutes. Uncover and simmer until lamb is tender, 55-60 minutes. Remove shanks. Strain stock and return it to the pot. Bring to a boil, skimming it well, and reduce to 1 3/4 cups. (Can cover and refrigerate shanks in the stock for up to 2 days.)
If made ahead, heat shanks in foil in oven until hot. Bring stock to a boil. Mince dill. Squeeze 1/3 cup lemon juice into a medium bowl, whisk in eggs, and then slowly whisk in hot stock. Stir in dill and 1/2 teaspoon pepper. Return the shanks to the pot, add the lemon-egg mixture and cook over low heat, gently stirring and shaking the pot, until shanks are warmed through and sauce has thickened slightly, about 5 minutes. Do not let sauce simmer or eggs may curdle.

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