Lamb and Orzo Soup
Oct. 18th, 2021 08:22 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fuzzyredI didn't cook anything last week because reasons, but I decided to venture a bit out of my comfort zone this week and cook with lamb. This recipe is from the Better Homes and Gardens New Cookbook.
Ingredients
2 1/2 pounds lamb shanks
4 cups water
4 cups chicken broth or vegetable broth
2 bay leaves
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1 1/2 teaspoons snipped fresh marjoram or 1/2 teaspoon dried marjoram, crushed
1/4 teaspoon black pepper
2 medium carrots, peeled into thin ribbons or cut into short thin strips (1 cup)
1 cup sliced celery (2 stalks)
3/4 cup dried orzo
3 cups torn fresh spinach or 1/2 of a 10-ounce package frozen chopped spinach, thawed and well drained
Finely shredded Parmesan cheese (optional)
Instructions
1. In a large Dutch oven combine lamb shanks, water, broth, bay leaves, oregano, marjoram, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 1 1/4 to 1 1/2 hours or until meat is tender.
2. Remove shanks from Dutch oven. When cool enough to handle, cut meat off bones; coarsely chop meat. Discard bones. Strain broth; discard bay leaves and herbs. Skim fat; return broth to Dutch oven.
3. Stir chopped meat, carrots, celery, and orzo into Dutch oven. Return to boiling; reduce heat. Simmer, covered, about 15 minutes or until vegetables and orzo are tender. Stir in spinach. Cook for 1 to 2 minutes more or just until fresh spinach wilts or frozen spinach is heated through. If desired, serve with Parmesan cheese.
Thoughts and Variations
I had a little less than 2 1/2 lbs of lamb (I didn't realize lamb was so expensive!), I used dried oregano and dried thyme (I couldn't find marjoram), 1 medium carrot and some baby carrots and 1 bundle of fresh spinach. I didn't read the ingredients list thoroughly, so I chopped the carrots and celery, rather than slicing them, though I think they were still a fine size.
This was a fairly easy soup to throw together, and despite my original uncertainty I did like the lamb. It was kind of fatty though (not sure if it was just this cut or if that's true of all lamb) so I think if I made this soup again I would use beef or pork instead. It was a very good soup, and a nice base for making adjustments to, if I felt like it in the future. I did try it both with and without the Parmesan cheese, and found it tasty both ways. All in all, I'm happy I made this one, even though I don't think I'd make it with lamb again.
Ingredients
2 1/2 pounds lamb shanks
4 cups water
4 cups chicken broth or vegetable broth
2 bay leaves
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1 1/2 teaspoons snipped fresh marjoram or 1/2 teaspoon dried marjoram, crushed
1/4 teaspoon black pepper
2 medium carrots, peeled into thin ribbons or cut into short thin strips (1 cup)
1 cup sliced celery (2 stalks)
3/4 cup dried orzo
3 cups torn fresh spinach or 1/2 of a 10-ounce package frozen chopped spinach, thawed and well drained
Finely shredded Parmesan cheese (optional)
Instructions
1. In a large Dutch oven combine lamb shanks, water, broth, bay leaves, oregano, marjoram, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 1 1/4 to 1 1/2 hours or until meat is tender.
2. Remove shanks from Dutch oven. When cool enough to handle, cut meat off bones; coarsely chop meat. Discard bones. Strain broth; discard bay leaves and herbs. Skim fat; return broth to Dutch oven.
3. Stir chopped meat, carrots, celery, and orzo into Dutch oven. Return to boiling; reduce heat. Simmer, covered, about 15 minutes or until vegetables and orzo are tender. Stir in spinach. Cook for 1 to 2 minutes more or just until fresh spinach wilts or frozen spinach is heated through. If desired, serve with Parmesan cheese.
Thoughts and Variations
I had a little less than 2 1/2 lbs of lamb (I didn't realize lamb was so expensive!), I used dried oregano and dried thyme (I couldn't find marjoram), 1 medium carrot and some baby carrots and 1 bundle of fresh spinach. I didn't read the ingredients list thoroughly, so I chopped the carrots and celery, rather than slicing them, though I think they were still a fine size.
This was a fairly easy soup to throw together, and despite my original uncertainty I did like the lamb. It was kind of fatty though (not sure if it was just this cut or if that's true of all lamb) so I think if I made this soup again I would use beef or pork instead. It was a very good soup, and a nice base for making adjustments to, if I felt like it in the future. I did try it both with and without the Parmesan cheese, and found it tasty both ways. All in all, I'm happy I made this one, even though I don't think I'd make it with lamb again.
no subject
Date: 2022-01-16 05:19 pm (UTC)Thanks for the ideas on how to modify it next time; it's always lovely to see where your brain goes and what delicious things you'll think of!