Fresh Spinach - chopped or 10 0 Ounces nces Frozen Frozen Chopped Spinach - thawed Grated 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.(Soup can be prepared to this point one day ahead. Cover & Refrgerate. Bring to a siimer before serving. Ladle soup into bowls and serve with grated parmesan cheese.