Christina Konstantopoulou Stoke Brasserie and Grill Lamb Fricasse with Artichoke and Celeriac

Method

1. Season the lamb all over with salt. Heat a large pot over high heat, add half of the olive oil, and sear the lamb until well browned on all sides. Remove the lamb and set aside. Discard the fat from the pot.
2. Add the remaining olive oil to the same pot. Add the onion, leek, fennel, and lemongrass, and cook until softened. Add the garlic and cook just until fragrant.
3. Deglaze the pot with white wine and boil until the liquid has fully evaporated. Add the chicken stock and return the lamb to the pot. Bring to a boil, then reduce to a simmer. Season with salt and add the lemon verbena and lemon zest.
4. Cover the pot and transfer to a preheated oven at 140°C (285°F). Cook for 1½ to 2 hours, or until the lamb is tender.
5. Remove the pot from the oven. Strain the broth into a clean pot and keep warm. Set the lamb aside and return it to the original pot.
6. In a bowl, beat the egg yolks. Slowly pour in the warm broth in a thin stream, whisking constantly to temper the yolks. Once combined, pour the mixture back into the rest of the broth.
   Cook over medium heat, stirring constantly, until the sauce thickens noticeably. Add lemon juice and adjust seasoning with salt if needed.
7. Strain the sauce through a fine sieve into the pot with the lamb, add the vegetables, and stir to combine.

For the Vegetables:

1. Heat a pot over medium-high heat. Add the olive oil and butter, then sweat the onion, celeriac, and artichokes. 
2. Season with salt and cook until the vegetables are tender. Add the boiled Swiss chard and the chopped fennel fronds.