Recipe by Chef Doxis Bekris – Messinian Gastronomy Seminars 2014
Put the lamb shank in a vacuum seal bag with some olive oil, salt, pepper, garlic and thyme. Seal bag and place into the water bath at 70oC. Cook for 24 hours. For the sauce, chop vegetables, remove bone from cooked lamb and put these ingredients in a saucepan with cold water. Boil until all flavors have combined. In another saucepan, scald artichokes and fresh oregano. Finely chop leek and onion. Sauté these in olive oil until wilted. Add the scalded artichokes and fresh oregano. Submerge ingredients completely into the lamb sauce. Cook for about 15 minutes. Finish the dish by pouring the egg-lemon sauce.