Lamb soup is flavorful, simple to make and a nice change of pace from the chicken soup we all know and love.
- 3 pound lamb shanks
- 4 cup water
- 4 cup chicken stock
- 2 stalks celery, sliced crosswise into bite sized pieces
- 3 carrots, sliced crosswise into bite pieces
- 1 teaspoon dried oregano
- 1 teaspoon salt, plus more as needed
- ½ teaspoon dried marjoram
- grated parmesan as needed
- 1 tablespoon fresh oregano leaves
- 2 bay leaves, whole
- 3 big fistfuls of dandelion greens
- 1 large onion, cut into bite size pieces
- ¼ teaspoon freshly cracked black pepper
In a large Dutch oven combine lamb shanks, water, stock, bay leaves, dried oregano, dried marjoram, salt and pepper. Bring to a boil then reduce heat. Simmer, covered, for 1 ¼ to 1 ½ hours or until meat very tender and falling off the bone.
Remove lamb shanks from the broth. When cool enough to handle, remove meat from bones. Discard bones. Coarsely chop meat. Strain broth, discarding solids. Skim fat from broth.
Return broth to Dutch Oven. Stir in chopped meat, carrots, celery and onion. Return to boiling, reduce heat. Simmer, covered, about 15 minutes or until vegetables are tender. Stir in fresh oregano, and dandelion greens. Cook for 1 to 2 minutes more or just until greens wilt. Ladle soup into individual bowls and sprinkle each serving with Parmesan cheese.