Shadi's Soup-e Mahicheh

Step 1
Heat olive oil in a 4-quart Dutch oven or other heavy-bottomed pot over medium heat. Add onion; cook until translucent, about 5 minutes. Add garlic; cook 1 minute more. Add lamb shank and sear until lightly browned on all sides, about 6 minutes total.

Step 2
Add the water, turmeric, and pepper. Bring to a boil. Reduce heat and simmer, covered, until lamb is almost cooked, about 40 minutes.

Step 3
Add carrot, lentils, and rice. Cover and cook 20 minutes more. Stir in spinach, parsley, and cilantro. Cook over medium-low heat 10 minutes more.

Step 4
Remove lamb shank and let cool slightly. Separate meat from bone, shred it into medium pieces, and return it to the soup.

Step 5
Season with salt and additional black pepper as needed. Add lemon juice just before serving.