We should rest in Christ alone for our salvation. But along with that there is still an abiding principle that we ought to worship on the Lord’s Day and trust God enough to have a weekly routine where we cease from our normal labors... He made the Sabbath for man, not man for the Sabbath (Mark 2:27). God gives us Sabbath as a gift; it’s an island of get-to in a sea of have-to. He also offers us Sabbath as a test; it’s an opportunity to trust God’s work more than our own. When I go weeks without taking adequate time off, I may or may not be disobeying the fourth commandment, but I’m certainly too convinced of my own importance and more than a little foolish. If my goal is God-glorifying productivity over a lifetime of hard work, there are few things I need more than a regular rhythm of rest.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Meats	Dutch	Essnce05	4	servings

INGREDIENTS

4		Lamb shanks -; (8 oz ea)
1	c	Flour
		Emeril's Essence; see * Note
3	tb	Olive oil
1 1/2	c	Julienne onions
4	c	Sliced assorted wild mushrooms
		(Chantrelles; Shiitake, Black Trumpets,
		Oysters; etc.)
2	c	Red wine
3	qt	Lamb stock
2	tb	Minced garlic
2		Bay leaves
4		Fresh sprigs of thyme
1/4	c	Finely-chopped parsley
1/2	lb	New potatoes; quartered
		Salt; to taste
		Freshly-ground black pepper; to taste
2	tb	Chopped green onions
2	tb	Brunoise red peppers

INSTRUCTIONS

* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.
In a Dutch oven, heat the olive oil. Toss the shanks with flour and
Emeril's Essence. Sear the shanks in the hot oil. Sear for 2 to 3 minutes
on each side. Add the onions and mushrooms and cook for 2 minutes, or until
the vegetables wilt slightly. Add the red wine, stock, garlic, and herbs.
Season with salt and pepper. Bring the liquid up to a boil, cover and
reduce to a simmer. After simmering for 30 minutes, add the potatoes.
Continue simmering for 30 to 40 minutes or until the meat falls off the
bone. Season with salt and pepper. Spoon the shanks and gravy in a shallow
bowl. Garnish with green onions and brunoise peppers. This recipe yields 4
servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2401 broadcast 12-02-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
12-12-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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