Ingredients

• 4 pounds lamb shoulder, trimmed and cut into 2-inch pieces
• 2 tablespoons olive oil
• 1 large onion, sliced
• 2 celery stalks, sliced
• 1 carrot, sliced
• 6 cups chicken stock or broth
• 2 cups water
• A cheesecloth bag containing 8 peppercorns, 8 sprigs parsley and 1 large bay leaf
• 1 tablespoon minced fresh marjoram leaves, or 1 teaspoon dried, crumbled
• Salt to taste
• 8 artichokes, trimmed, chokes removed and artichokes quartered
• 5 large eggs
• 1/2 cup fresh lemon juice
• 1/4 cup snipped fresh dill

Instructions

1. In a casserole combine the lamb with enough water to cover, bring to a boil, skimming, and simmer 5 minutes. Drain.
2. In a casserole set over moderate heat, heat oil until hot. Add onion, celery and carrot and cook, stirring occasionally, for 5 minutes, or until vegetables are softened. Add stock, water, cheesecloth bag, marjoram, reserved lamb and salt to taste. Bring liquid to a boil and simmer, partially covered, for 1 1/2 hours.
3. Transfer lamb to a platter and strain cooking liquid. Return lamb and cooking liquid to casserole, bring liquid to a boil and add artichokes. Simmer, partially covered, 20 to 25 minutes, or until lamb and artichokes are tender.
4. In a bowl whisk eggs until thick and light. Whisk in lemon juice and 1 cup of hot stock, a little at a time. Add egg mixture to casserole and simmer over moderately low heat, stirring, until lightly thickened. Do not boil. Before serving stir in fresh dill.