Ingredients

How to make it

  • In a large Dutch Oven combine lamb shanks, water, broth, bay leaves, dried oregano (if using) dried morjoram (if using), and pepper. Bring to boiling then reduce heat. Simmer, covered, for 1 1/4 to 1 1/2 hours or until meat tender.
  • Remove lamb shanks from Dutch Oven. 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 orzo. Return to boiling, reduce heat. Simmer, covered, about 15 minutes or until vegetables and orzo are tender. Stir in fresh oregano, fresh marjoram, and kale. Cook for 1 to 2 minutes more or just until kale wilts. If desired, sprinkle each serving with parmesan cheese.

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