Capreto Cacio e Uova: Lamb with Cheese and Egg Sauce

Ingredients

• 10 pounds lamb shoulder, cut into small pieces
• 1/4 cup extra-virgin olive oil
• 1 medium onion, sliced
• Salt and pepper, to taste
• 1 cup dry red wine
• 1 sprig fresh rosemary
• 1 cup chicken stock, recipe follows
• 6 large eggs
• 2/3 cup freshly-grated Parmigiano-Reggiano
• 1 lemon, juiced
• 1 bunch Italian parsley, finely chopped to yield 1/4 cup
• 2 tablespoons extra-virgin olive oil
• 3 1/2 pounds chicken wings, backs, and bones
• 3 carrots, coarsely chopped
• 2 onions, coarsely chopped
• 4 ribs celery, coarsely chopped
• 2 tablespoons tomato paste
• 1 tablespoon black peppercorns
• 1 bunch parsley stems

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