What do you do with the person who says, “I’ve asked God to forgive me about this, but I still feel guilty”? I hear that statement over and over again. I usually say to these people, “If you still feel guilty, then pray to God again. But this time don’t ask Him to forgive you for the sin that is haunting you. Rather, ask Him to forgive you for insulting His integrity by refusing to accept His forgiveness. Who are you to refuse to forgive yourself when God has forgiven you? When God promises to forgive His people when they repent, He is not playing games. If He says He will forgive you, then He will forgive you. And if God forgives you, you are forgiven.”

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Italian	July 1992	1	servings

INGREDIENTS

7	c	Water
1	cn	Chicken broth; (14 1/2-ounce)
3	lb	Lamb shanks
1		Carrot; chopped
1		Onion; chopped
1		Celery stalk; chopped
1		Bay leaf
3	tb	Olive oil
1	sm	Onion; sliced
3/4	c	Orzo; (rice-shaped pasta)*
		; (about 5 ounces)
1	lb	Fresh spinach; chopped or 1
		; 10-ounce package
		; frozen chopped
		; spinach, thawed
		Freshly grated Parmesan cheese

INSTRUCTIONS

*Available at Italian markets, specialty foods stores and many
supermarkets.
Bring water and chicken broth to boil in heavy large saucepan or Dutch oven
over high heat. Add lamb shanks, carrot, chopped onion, celery and bay leaf
and bring to boil. Reduce heat and simmer until lamb is tender, about 1
hour 20 minutes. Transfer lamb to plate and cool slightly. Remove meat from
bone and cut into 1/2-inch pieces. Strain cooking liquid and reserve.
In same pot, heat olive oil over medium heat. Add sliced onion and saute
until tender, about 6 minutes. Add reserved cooking liquid, lamb meat and
orzo. Cook soup over medium heat until orzo is tender but still firm to
bite, about 20 minutes. Add spinach to soup and cook until wilted, about 2
minutes. Season soup to taste with salt and pepper. (Soup can be prepared 1
day ahead. Cover and refrigerate. Bring soup to simmer before serving.)
Ladle soup into bowls. Serve, passing grated Parmesan cheese separately.
Serves 4.
Bon Appetit July 1992
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