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Ingredients
- 7 c. water
- 1 can chicken broth (14 1/2-oz)
- 3 lb lamb shanks
- 1 x carrot minced
- 1 x onion minced
- 1 x celery stalk minced
- 1 x bay leaf
- 3 Tbsp. extra virgin olive oil
- 1 sm onion sliced
- 3/4 c. orzo (rice-shaped pasta)* (about 5 ounces)
- 1 lb fresh spinach minced or possibly 1 10-oz package frzn minced spinach, thawed
- Â Â Freshly grated Parmesan cheese
Directions
- *Available at Italian markets, specialty foods stores and many supermarkets.
- Bring water and chicken broth to boil in heavy large saucepan or possibly Dutch oven over high heat. Add in lamb shanks, carrot, minced onion, celery and bay leaf and bring to boil. Reduce heat and simmer till lamb is tender, about 1 hour 20 min. Transfer lamb to plate and cold slightly.
- Remove meat from bone and cut into 1/2-inch pcs. Strain cooking liquid and reserve.
- In same pot, heat extra virgin olive oil over medium heat. Add in sliced onion and saute/fry till tender, about 6 min. Add in reserved cooking liquid, lamb meat and orzo. Cook soup over medium heat till orzo is tender but still hard to bite, about 20 min. Add in spinach to soup and cook till wilted, about 2 min. Season soup to taste with salt and pepper. (Soup can be prepared 1 day ahead. Cover and chill. Bring soup to simmer before
- serving.) Ladle soup into bowls. Serve, passing grated Parmesan cheese separately.
- Serves 4.
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