Olympian Lamb Shank with Saffron-Kissed Avgolemono Cloud and Wild Horta Kritharoto

Prepare the Lamb Shanks: Pat the lamb shanks dry with paper towels. Season generously with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper. Lightly dust the shanks with all-purpose flour.

Sear the Lamb: Heat 3 tablespoons of extra virgin Greek olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the lamb shanks on all sides until deeply golden brown, about 3-4 minutes per side. Remove the shanks and set them aside.

Sauté Aromatics: Reduce heat to medium. Add the finely diced red onion to the pot and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Deglaze and Braise: Pour in 1 cup of dry white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer and reduce by half. Return the seared lamb shanks to the pot. Add 4 cups of rich lamb stock, 1/4 cup fresh lemon juice, the zest of 1 large lemon, 2 sprigs of fresh oregano, 3 sprigs of fresh thyme, and 2 bay leaves. Bring the liquid to a gentle simmer.

Slow Cook: Cover the Dutch oven tightly with its lid and transfer it to a preheated oven at 160°C (325°F). Braise for 3.5 to 4 hours, or until the lamb meat is exceptionally fork-tender and nearly falling off the bone. Carefully remove the shanks from the pot and set aside, covered, to keep warm. Strain 1 cup of the braising liquid for the Avgolemono Cloud and discard any remaining solids and herb sprigs.

Prepare the Saffron-Kissed Avgolemono Cloud: In a medium bowl, whisk together 3 large egg yolks, 1/4 cup fresh lemon juice, and the saffron threads steeped in hot water until well combined. Gradually temper the egg mixture by slowly whisking in a small amount (about 1/4 cup) of the warm, strained lamb braising liquid. Once tempered, slowly pour the remaining warm braising liquid into the egg mixture, whisking constantly. Return the entire mixture to a clean small saucepan over very low heat, continuing to whisk constantly for 3-5 minutes until the sauce slightly thickens to a light consistency. Do not boil. Remove from heat and stir in 1 tablespoon unsalted butter and a pinch of sea salt. Just before serving, whisk in 1/4 cup heavy cream and use an immersion blender or handheld frother to create a light, airy foam or 'cloud'.

Prepare the Wild Horta Kritharoto: In a separate pot or wide saucepan, heat 2 tablespoons of extra virgin Greek olive oil over medium heat. Add the finely minced shallot and sauté until translucent, about 3 minutes. Add 2 cloves of minced garlic and cook for 30 seconds until fragrant.

Cook the Kritharoto: Add 1 1/2 cups of orzo (kritharaki) to the pot and toast lightly for about 2 minutes, stirring constantly. Deglaze with 1/2 cup dry white wine, stirring until the wine is almost completely absorbed. Begin adding the warm vegetable stock, one ladleful at a time, stirring frequently and allowing each addition to be almost fully absorbed before adding the next, similar to making risotto. After about 10 minutes, stir in the 4 cups of chopped mixed wild greens. Continue adding stock and stirring until the orzo is al dente (has a slight bite) and the kritharoto is creamy, about 15-20 minutes total.

Finish Kritharoto: Stir in 1/2 cup of crumbled feta cheese, 1/4 cup chopped fresh dill, and 2 tablespoons chopped fresh mint. Season with 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper to taste.

Serve: To plate, place a generous spoonful of the Wild Horta Kritharoto onto the center of each serving plate. Carefully place a tender Olympian Lamb Shank on top of the kritharoto. Spoon a little of the rich, reserved braising liquid (not used for avgolemono) over the lamb. Gently spoon or dollop the Saffron-Kissed Avgolemono Cloud over the lamb shank. Garnish with additional crumbled feta and a sprig of fresh dill or oregano for an elegant finish. Serve immediately.