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Lamb And Orzo Soup With Spinach

Ingredients

• 2 1/2 pounds lamb shanks
• 4 cups water
• 4 cups chicken or vegetable broth
• 2 bay leaves
• 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
• 1 1/2 teaspoons snipped marjoram or 1/2 teaspoon dried marjoram, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 carrots, cut into julienne strips (1 cup)
• 1 cup sliced celery
• 3/4 cup dried orzo
• 3 cups torn spinach or 1/2 of a 10-ounce package frozen chopped spinach, thawed and well drained
• Finely shredded Parmesan cheese (optional)

Directions

1. Combine lamb shanks, the water, broth, bay leaves, oregano, marjoram, salt, and pepper.
2. Simmer, covered, for 1 1/4 to 1 1/2 hours.
3. Remove meat from soup.
4. Set aside to cool.
5. Strain broth using two layers of cheesecloth.
6. Discard herbs.
7. Skim fat from broth.
8. Return broth to Dutch oven.
9. Chop meat off bones and stir chopped meat, carrots, celery, and orzo into soup.
10. Return to boiling, reduce heat and simmer, covered, 15 minutes.
11. Stir in spinach.
12. Cook for 1 to 2 minutes.
13. Serve with Parmesan cheese.

Attribution