Lamb shanks with broad beans and avgolemono

Our spring weather is so unpredictable, with wild winds, snow falls, unfortunately very little rain this year, sunshine, and right now searing temperatures in the 30's. All of this in the one week mind you. It's such a dilemma to decide what to wear, let alone what to eat each day. Just when you think it's time for an outdoor dinner or lunch the weather can turn downright nasty.

Spring lamb is now at it's best, so I've chosen a Greek inspired dish accompanied with avgolemono, which is a fresh tasting sauce made from egg, lemon and broth. It is better known as an egg and lemon soup, if more broth is added. Either way, it's delicious, and is a great accompaniment to any roasted meats. I slow roasted the shanks in the covered BBQ, until the wind whipped up again and kept blowing the gas out. I hate this horrible wind...sniffle, sneeze.

Susan, from The Well Seasoned Cook is the host of this first event (for the THIRD year) of Weekend Herb Blogging. Kalyn must be totally exhausted after compiling last weeks round up celebrating the two year anniversary of Doubly Delish. I'm still ploughing through all of the delicious recipes.

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
I kg broad beans, podded and peeled
1 large egg
1/2 cup fresh lemon juice
1 tablespoon olive oil
1 tablespoon minced fresh dill

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 broad beans and simmer 5 minutes, or until beans are tender.

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 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 broad beans until crisp-tender, about 5 minutes. Stir in dill and salt and pepper to taste.

Arrange shanks on a deep platter and scatter with broad beans. Drizzle shanks with some avgolemono and serve remaining sauce separately. Serve shanks with orzo or mashed potato