Lamb And Orzo Soup With Spinach



  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.