Lamb Soup with Dandelion Greens

Lamb Soup with Dandelion Greens

Ingredients: 2 bay leaves, whole,4 cup chicken stock, 1/2 teaspoon dried marjoram,3 pound lamb shanks,1 teaspoon dried oregano,1 tablespoon fresh oregano leaves, grated parmesan as needed, 1/4 teaspoon newly broke black pepper,1 teaspoon salt, plus more as required,4 cup water

Guidelines: In a big Dutch oven integrate lamb shanks, water, stock, bay leaves, dried oregano, dried marjoram, salt and pepper. Give a boil then lower heat. Simmer, covered, for 1 1/4 to 1 1/2 hours or up until meat very tender and falling off the bone. Remove lamb shanks from the broth. When cool enough to handle, get rid of meat from bones. Dispose of bones. Coarsely chop meat. Strain broth, discarding solids. Skim fat from broth. Return broth to Dutch Oven. Stir in sliced meat, carrots, celery and onion. Go back to boiling, lower heat. Simmer, covered, about 15 minutes or until vegetables hurt. Stir in fresh oregano, and dandelion greens. Prepare for 1 to 2 minutes more or simply up until greens wilt. Ladle soup into individual bowls and sprinkle each serving with Parmesan cheese.

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