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1
Preheat oven to 275F.
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2
In a heavy casserole large enough to hold lamb shanks in one layer without crowding arrange shanks and season with salt and pepper.
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3
Roast shanks in middle of oven, covered tightly, 3 hours, or until tender.
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4
(Meat will give off juices as it cooks.)
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5
Pour off pan juices, reserving about 1 cup, and skim fat.
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6
Keep shanks warm, covered.
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7
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.
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8
In a blender puree broth mixture until smooth.
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9
In a bowl whisk together egg and lemon juice and whisk in pureed; broth mixture.
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10
Return mixture to pan and heat over moderate heat, stirring constantly, until 170F.
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11
on a candy thermometer and thickened slightly (do not boil).
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12
Season avgolemono with salt and pepper and keep warm.
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13
In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and saute remaining zucchini until crisp-tender, about 5 minutes.
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14
Stir in dill and salt and pepper to taste.
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15
Arrange shanks on a deep platter and scatter with zucchini.
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16
Drizzle shanks with some avgolemono and serve remaining sauce separately.
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17
Serve shanks with orzo>/I>.
