Lamb Shanks With Honey And Spices

Sin in the life of the church grieves the person of the Holy Spirit and quenches His power. If sin remains unchecked by the loving application of church discipline in a body of believers, the Holy Spirit must abandon such a church to its own carnal resources. The unavoidable result will be the loss of the Lord’s blessing until the sin is dealt with. The defeat of Israel because of the sin of Achan in Joshua 7 illustrates the principle.

J. Hampton Keathley

CATEGORY	CUISINE	TAG	YIELD
Meats	California		6	Servings

INGREDIENTS

1	T	Butter
1	T	Olive oil
2		Onions, thinly sliced
1		Clove garlic, minced
1	t	Salt
1/2	t	Ground turmeric
1/2	t	Ginger
1/4	t	Ground allspice
1/4	t	Coriander
3/4	c	Water
1/4	c	Honey
2		Cinnamon sticks
4 1/2	lb	Lamb shank, cracked
1		Lemon, thinly sliced
		Brown rice, for
		Accompaniment

INSTRUCTIONS

Preheat oven to 350 degrees F. In a large skillet heat together  butter
and oil. Saute onions until limp but not browned. Add garlic,  salt,
turmeric, ginger, allspice, and coriander and stir to coat  onions;
simmer about 2 minutes. Mix in water, honey, and cinnamon  sticks;
bring to a boil, then remove from heat. Arrange lamb shanks  in a deep
ovenproof casserole just large enough to hold them in a  single layer.
Pour on onion mixture. Arrange lemon slices over lamb.  Cover and bake
until lamb is very tender (about 2 hours). Remove lamb  and lemons to a
serving dish and keep warm. Skim fat from cooking  liquid; boil liquid
to reduce and thicken it slightly. Pour over lamb  and serve with brown
rice.  Recipe By     : The California Culinary Academy  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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