Now if you have a problem matching up that sovereignty of God with human responsibility, admit that you don't know everything and the problem is solved. Because I also know that the gospel extends to the end of the earth and Jesus was the one who said, 'Come unto Me, all ye that labor and are heavy laden and I'll give you rest.' We understand the gospel invitation. We understand the call. We understand the tears of Jesus over those who wouldn't come. We understand the responsibility of the sinner who rejects the gospel and perishes and he is being punished for his own choice. We understand that. How that harmonizes with this doctrine, I do not understand. I may never understand it even in eternity because I will never be God. But I will let God be God and I will not redefine God on my terms… I also understand at the same time that God holds every sinner responsible for their own rejection and gives them the opportunity to receive Him. And it makes perfect sense to Him though it's apparently paradoxical to me. But I will not err on the severe side of diminishing the sovereignty of God by eliminating this glorious truth.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains, Meats			1	Servings

INGREDIENTS

2	c	Dry white wine
5	tb	Olive oil
4		Shallots; chopped fine
4		Carrots; cut into 1/4-inch dice
4		Garlic cloves; chopped fine
1		Leek; (white and pale green part only), halved lengthwise, washed well, and chopped fine
1		Bouquet garni composed of 1 bay leaf; 1 fresh thyme sprig, and 1/4 bunch fresh parsley sprigs tied together in a cheesecloth bag
1	tb	Cumin seed
1	ts	Coriander seeds
6		Lamb shanks; (about 6 pounds total)
3	tb	Olive oil
2	tb	All-purpose flour
3	md	Vine-ripened tomatoes; chopped
2	c	Water
4		Tart apples such Jonathan
1/3	c	Fresh orange juice
6		Dried figs; chopped
6		Dried pitted dates; chopped
6		Dried apricots; chopped
2	tb	Raisins
1	c	Packed fresh mint leaves; washed well, spun dry, and shredded fine

INSTRUCTIONS

FOR MARINADE
Make marinade: In a 9- to 10-quart heavy ovenproof kettle whisk together
marinade ingredients.
Add shanks to marinade and toss to coat. Marinate shanks, covered and
chilled, at least 8 hours or overnight.
Preheat oven to 325°F.
Transfer shanks with tongs to a plate. Pat shanks dry and season with salt
and pepper. Pour marinade through a sieve set over a bowl and reserve
vegetables, liquid, and bouquet garni separately. In kettle heat 2
tablespoons oil over moderate heat until hot but not smoking and brown
shanks on all sides in batches, transferring to a plate. Add reserved
vegetables to fat remaining in kettle and cook, stirring occasionally, 5
minutes. Add vegetables to shanks.
Add flour to kettle and cook over moderately low heat, stirring, 3 minutes,
or until golden. Whisk in reserved marinade liquid and add reserved bouquet
garni, shank mixture, and tomatoes. Bring mixture to a boil and simmer,
uncovered, 20 minutes, or until liquid is reduced by half. Add water and
braise mixture, covered, in middle of oven 2 hours, or until lamb is
tender.
While shanks are braising, peel and core apples and cut into 1/8-inch-thick
slices. In a large heavy skillet heat remaining tablespoon oil over
moderate heat until hot but not smoking and cook apples, stirring, 2
minutes. Add orange juice and simmer, covered, 20 minutes. Keep apple
mixture warm.
Arrange shanks around edge of a large platter and spoon apple mixture into
center of platter. Keep shanks and apple mixture warm.
Bring braising liquid to a boil, skimming any fat that rises to surface,
and discard bouquet garni. Add dried fruits and mint and simmer sauce 5
minutes, or until fruits are softened. Season sauce with salt and pepper
and spoon over shanks. Serve any remaining sauce separately.
Serves 6.
Gourmet April 1996

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