Paçja (lamb head soup)

Instructions

1. Blanch the lamb head and feet for 5 minutes in boiling water, then drain and rinse them.
2. In a large pot, fry the sliced onion in the olive oil for 8 minutes.
3. Add the meat, brown it for 5 minutes, then deglaze with the red wine and let it reduce by half.
4. Cover with cold water, add the bay leaves, peppercorns and salt, then bring to the boil and skim.
5. Lower the heat, cover and simmer for 2 hours 30 to 3 hours, until the meat comes away from the bone.
6. Finely chop the garlic, mix it with the vinegar and paprika, then add this to the pot 10 minutes before the end.
7. Remove the bones and the largest pieces, adjust the seasoning and keep the broth over low heat.
8. When serving, whisk the egg yolk with the vinegar, pour a little hot broth over it, then tip everything back into the pot off the heat.