Osso Buco of Lamb Shanks with Zucchini and Avgolemono
Serves 4 to 6
For this osso buco we've substituted lamb shanks for the more traditional veal. We've also borrowed from the Greeks, adding avgolemono, a bright-tasting sauce of eggs, lemon juice, and broth

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)

Preparation
 Preheat oven to 275°F. 
 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. 
 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. 
 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. 
 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. 
 Arrange shanks on a deep platter and scatter with zucchini. Drizzle shanks with some avgolemono and serve remaining sauce separately. Serve shanks with orzo