Lamb Shanks And Lentils

The answer is simple: for myself, I do not believe that it is appropriate that I spend my time defending my name. My name is nothing – who really cares about it? And I am not called to waste precious hours and energy in fighting off every person with a laptop who wants to have a pop at me. As a Christian, I am not meant to engage in self-justification any more than self-promotion; I am called rather to defend the name of Christ; and, to be honest, I have yet to see a criticism of me, true or untrue, to which I could justifiably respond on the grounds that it was Christ’s honour, and not simply my ego, which was being damaged. I am called to spend my time in being a husband, a father, a minister in my denomination, a member of my church, a good friend to those around me, and a conscientious employee. These things, these people, these locations and contexts, are to shape my priorities and my allocation of time. Hitting back in anger at those who, justly or unjustly, do not like me and for some reason think the world needs to know what they think of me is no part of my God-given vocation. God will look after my reputation if needs be; He has given me other work to do.

Carl Trueman

CATEGORY	CUISINE	TAG	YIELD
Meats		Meats	6	Servings

INGREDIENTS

		Stephen Ceideburg
9		Lamb shanks
2		Leeks, chopped
3		Cloves garlic, chopped
2		Rashers bacon, chopped
500	g	Brown lentils
1		Sliced carrot
1		Stalk celery, sliced
1	T	Chopped fresh oregano
		Red wine *
		Salt and pepper to taste
6		Courtesy Mark Herron.

INSTRUCTIONS

Red wine and water to cover.  Lamb shanks, which cost next to nothing,
develop a succulent  gelatinous quality when cooked slowly, and
saturate the lentils with  flavour.  In a little olive oil, brown nine
lamb shanks (get the butcher to saw  them into pieces) on all sides.
Transfer to a large pan. In the same  oil, fry 2 large leeks, 3 cloves
garlic, chopped together with 2  rashers of bacon, chopped, until the
leeks are soft.  Add the onion and bacon mixture to the saucepan, then
add 500 g brown  lentils, a sliced carrot, a stick of celery, sliced, a
tablespoonful  of chopped fresh oregano (or use dried) and cover with a
mixture of  red wine and water. Do not season at this stage.  Cook very
slowly for about 2 hours or until the lamb shanks are very  tender.
Check from time to time to make sure the pot does not boil  dry and add
more liquid if necessary.  Towards the end of the cooking time, taste
and season. Transfer to a  serving dish and scatter liberally with
chopped parsley.  Posted by Stephen Ceideburg  From an article by Meryl
Constance in The Sydney Morning Herald,  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“The Bible: More up-to-date than tomorrow’s newspaper”