Soups: Lamb Spinach by Recipe Cottage

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	Lamb Spinach

		Lamb, Spinach & Orzo Soup 7 cups water 14 1/2 ounces chicken broth 3 pounds lamb shanks 1 carrot, chopped 1 onion, chopped 1 stalk celery, chopped 1 bay leaf 3 tablespoons olive oil 1 small onion, sliced 3/4 cup orzo 1 pound fresh spinach, chopped or 10 oz package frozen chopped spinach, thawed Parmesan cheese Bring water and broth to a boil in dutch oven or large skillet. Add the lamb shanks,chopped vegetables and the bay leaf. Return to a boil,reduce heat and let simmer until lamb is tender about 1 hour and 20 minutes. Transfer lamb to a plate and strain cooking liquid and reserve . Let lamb cool slightly then cut meat off bone and into 1 inch pieces. In same pot or skillet heat the olive oil over medium heat. Add the sliced onion and cook until tender about 6 minutes. Return the lamb and strained broth to the pot. Add the orzo and cook over medium heat until orzo is al dente 15-20 minutes. Add the spinach and cook until wilted and heated through. Season with salt & pepper to taste. Ladle soup into bowls and serve with grated parmesan cheese.