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1
Put the lamb shanks in a large pan and cover with water.
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2
Bring them to the boil, remove any scum, and add the garlic cloves, salt, and pepper.
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3
Cook, with the lid on, over very low heat for 2 to 2 1/2 hours, adding water if necessary to keep the meat covered, until the meat is so tender it can be pulled off the bone.
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4
Lift out the shanks and when cold enough to handle, remove the meat from the bones and set it aside in a bowl with a little stock to keep it moist.
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5
Ladle off as much fat as you can.
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6
If you are left with too much stock (you need only enough to cover the meat and vegetables), reduce it by boiling it down.
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7
Put the vegetables into the stock (to peel the shallots or baby onions more easily, place them in boiling water and poach for a few minutes to loosen their skins; then peel them while still warm) and cook for 20 minutes, until all the vegetables are very tender.
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8
Return the meat to the pan and stir in the parsley and dill.
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9
Just before serving, beat the egg yolks with the lemon juice and sugar in a bowl.
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10
Pour in a ladle of boiling stock from the stew, beating vigorously.
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11
Return this mixture to the stew, stirring constantly, and heat through for a moment or two, without letting the liquid boil again or the eggs will curdle.
