Ingredients

• 4 lamb shanks (about 4 pounds total), cut crosswise into 1 1/2-inch -thick pieces by butcher
• 1 3/4 cups chicken broth
• 1/4 cup water
• 3 zucchini (about 1 1/2 pounds total), cut into 1/4-inch-thick slices
• 1 large egg
• 1/3 cup fresh lemon juice
• 1 tablespoon olive oil
• 1 tablespoon minced fresh dill
• Accompaniment: cooked orzo (rice-shaped pasta)

Instructions

1. Preheat oven to 275°F.
2. In a heavy casserole large enough to hold lamb shanks in one layer without crowding arrange shanks and season with salt and pepper. Roast shanks in middle of oven, covered tightly, 3 hours, or until tender. (Meat will give off juices as it cooks.) Pour off pan juices, reserving about 1 cup, and skim fat. Keep shanks warm, covered.
3. In a small saucepan combine broth, reserved pan juices, water, and one-third zucchini and simmer 5 minutes, or until zucchini is tender but still bright green. In a blender purée broth mixture until smooth.
4. In a bowl whisk together egg and lemon juice and whisk in puréed; broth mixture. Return mixture to pan and heat over moderate heat, stirring constantly, until 170°F. on a candy thermometer and thickened slightly (do not boil). Season avgolemono with salt and pepper and keep warm.
5. In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté remaining zucchini until crisp-tender, about 5 minutes. Stir in dill and salt and pepper to taste.
6. Arrange shanks on a deep platter and scatter with zucchini. Drizzle shanks with some avgolemono and serve remaining sauce separately. Serve shanks with orzo>/I>.