Basque Lamb Stew – We Love God!

God may forgive me, but I can't forgive myself. This statement may be another form of pride masking as false humility. God, the Judge and Arbiter in the highest courtroom, pronounces you 'not guilty' by virtue of what Christ has done for you on the cross. But when you make this statement, you function as the judge and arbiter in a much lower court and overrule the higher court's decision. This reveals contempt for God's stature as the ultimate Judge. If you do not see your daily need of the mercy of Christ and do not experience it regularly, you will not extend it to others when they sin against you.

Timothy Lane

CATEGORY	CUISINE	TAG	YIELD
Meats	Basque	Crockpot	4	Servings

INGREDIENTS

1 1/2	lb	Boneless lamb shoulder
1	c	Stock
3/4	c	Onions, chopped
1/2	T	Garlic cloves, crushed
6		Carrots, 3/4" pcs
12	oz	Turnips, 3/4" pcs
1/4	t	Thyme leaves
1/4	t	Rosemary, crumbled
1/2	t	Black pepper
1	c	Chicken stock
2	T	Flour

INSTRUCTIONS

You may substitute pork shoulder or beef chuck for the lamb. Use beef
stock for beef, chicken stock for pork or lamb. Basic stew: Trim meat
of fat and cut into 1-1/2" chunks. Bring all ingredients to boil in
4-qt pot, cover tightly, reduce heat, and simmer 2-1/2 hours, until
meat is tender. Crockpot directions: pile all ingredients into
crockpot and cook all day on LOW. When done: skim off and discard  fat.
It takes less than 8 minutes to assemble this stew. Then you can  pay
it little or no attention as it simmers for about 2-1/2 hours.  Make
multiples of the basic stew, then divide stew into 4-serving  portions;
refrigerate or in airtight containers for up to 5 days, or  freeze for
up to 3 months. Thaw in microwave-safe container on  defrost or in
refrigerator for 24 hours. To assemble: bring basic  stew, vegetables,
and spices to boil in 3-qt pot. Reduce heat, cover,  and simmer 15
minutes, stirring twice, until vegetables are almost  tender. Whisk
chicken stock with flour until blended. Stir into stew  and simmer,
uncovered, 5-7 minutes, stirring occasionally, until  gravy is slightly
thickened and vegetables are tender. This stew is  also good made with
beef or pork. Posted to JEWISH-FOOD digest by  Nancy Berry
<nlberry@prodigy.net> on May 12, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 452 Calories From Fat: 149 Total Fat: 16.5g Cholesterol: 187.3mg Sodium: 292.3mg Potassium: 626mg Carbohydrates: 10.7g Fiber: <1g Sugar: 3.2g Protein: 61.2g