Zuppa di Agnello = Lamb shank soup alla Pastore

by Cindi Sutter, Founder & Editor - Recipe Content and Images from Daniel Paterna’s book Feast of the Seven Fishes – A Brooklyn-Italian’s Recipes Celebrating Food and Family

Daniel Paterna’s Feast of the Seven Fishes: A Brooklyn-Italian’s Recipes Celebrating Food and Family is a timely reminder that shared memory of food draws upon and enriches our souls.

“A powerful meditative reflection in photographs and interviews on the emotional connections—food, family, neighborhood—between Italy and America, Feast of the Seven Fishes illuminates the deep cultural bond between our immigrant elders and their children.” –John Turturro

Serves 8.

Broth:

2 tablespoons olive oil

2 pounds lamb shanks cut into 1½-inch pieces (ask your butcher) 

2½ quarts water or vegetable stock, divided (plus more to thin if necessary)

1 small carrot

½ medium onion, peeled 

1 small celery stalk

1 tablespoon whole black peppercorns

Heat the oil in a 4-quart soup pot over medium-high heat. Add the lamb and lightly brown the pieces on all sides. Add 1 quart of water, the carrot, onion, celery, and peppercorns. Bring to a boil and simmer uncovered for about 1 hour. Remove the lamb and set aside.

Pour the rest of the contents into another pot or large bowl through a strainer to separate the broth. Add the remaining 1½ quarts of water (or vegetable stock) to the clear broth and set aside.

Soup:

2 tablespoons olive oil

2 onions, chopped 

5 carrots, peeled and sliced

2 bunches chicory or dandelion greens, chopped 

3 eggs, beaten

1 cup pecorino Romano cheese

Sea salt and freshly ground black pepper to taste

1/4 cup fresh parsley, chopped

Heat the olive oil in the original pot over medium heat. Add the chopped onions and sauté until they become translucent. Return the lamb to the pot along with the broth and bring to a boil. Reduce heat to a simmer and continue cooking for 30 minutes. Add the sliced carrots and chicory or dandelion greens. Continue to simmer until the lamb is tender and just about pulling from the bone. 

Beat the eggs, Romano cheese, pepper, and parsley in a separate bowl. Set aside and leave at room temperature.

Bring the soup to a rolling boil just before serving. 

Slowly add the egg mixture so it forms a solid. Gently break up the egg using a fork to disperse it around the soup.

To serve, ladle the soup into bowls with some of the very tender lamb. Add salt to taste.