Cooking with Georgianna & Nikos from home #greecefromhome!

Georgianna and Nikos cook the traditional recipe of Lamb fricassée for the heroes of the medical force, from home! Stay connected with our Greek YouTube Creator Channel, from home. greecefromhome.com #greecefromhome Lamb fricassée with Trahanas (for 4-6 people) For the Lamb Ingredients • 4-6 lamb shanks 300gr each • sunflower • 1 garlic halved • 1 onion halved • 1 sprig of rosemary • Butter for the glazing Method 1. Season with salt the lamb shanks! Sauté both sides with sunflower oil until golden brown! Deglaze pan with some water and take the drippings! 2. Put the shanks in a ceramic pot, cover with water and add all the deglazed water. This is all your flavor. Add onion, garlic and rosemary. Close with foil and lid. 3. Bake in a preheated oven at 180C for 3h. Open the lid, strain some braising liquid for our fricassée and let the pot with the meat and rest of liquid for one 1h to cook more, uncovered for more glaze. Keep the meat aside and strain your braising liquid. Put on a pan, add some strained liquid and butter and glaze. For the egg & lemon sauce Ingredients • 110 gr whole egg • 250gr cooking broth from the lamb cooking above • 4gr salt, 0.5gr white pepper, 10gr dill finely chopped, 20gr lemon juice Method 1. Put the eggs in a steel bowl and mix well. 2. Set another bowl over ice bath and put in lemon, dill, salt & pepper. 3. Place eggs bowl over a pan with boiling water and add the cooking broth, whisking constantly until thick (79°c). Attention!! IT should not curdle! 4.Remove from heat immediately and strain into the bowl with the lemon & dill over ice. Mix well until cool. You can prepare this one day in advance. For the fricassée Ingredients • 80gr butter, 40g EVOO • 80gr onion finely chopped, 80gr spring onion thinly sliced, 7gr minced garlic • 300gr iceberg finely chopped • 200gr braising liquid from the lamb cooking • Egg & lemon sauce from above • 30gr lemon juice & zest • 1gr white pepper, 10gr salt, 50gr trahanas • 20gr chopped dill, 10gr chopped mironi, 10gr chopped kafkalithra Method 1. In a big pan, add the butter and the olive oil and sauté the onions & garlic. Once caramelized, add iceberg & sauté thoroughly. Add the liquid and trahanas and cook for a few minutes. 2. Add egg & lemon sauce and mix in circular mode. Once thick enough, add rest of ingredients off heat! 3. Serve on a plate and place glazed meat on top.