Lamb Shanks Soup, with Egg and Lemon

Prepare boned shanks, transfer into serving bowl, and keep warm.

Keep 1 ladleful of broth and parboil the rest.

Melt the butter in another pot, remove from fire, stirring thoroughly in the flour until well-blended.

Return to fire and cook for 1-2 minutes until flour becomes golden in color.

Remove from fire and add cool broth and beaten egg yolks, stirring continuously with seasoning.

Return to very slow fire, add the boiling soup gently and gradually, stir continuously, and cook (but do not boil).

Before serving, add lemon juice and pour over warm shanks.