It is an obvious error for all to see in those ministers of the Church who make such a wide gulf between their preaching and their living. They will study hard, to preach exactly, and yet study little or not at all to live exactly. All the week long is little enough to study how to speak for two hours; and yet one hour seems too much time to study how to live all the week. They are loath to misplace a word in their sermons; yet they think nothing of misplacing affections, words, and actions in the course of their lives. Oh, how curiously I have heard some men preach, and how carelessly have I seen them live!

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Cooking liv, Import	1	Servings

INGREDIENTS

3	c	All-purpose flour
1/2	c	Chili powder
1/4	c	Salt
1/8	c	Black pepper
12		Lamb shanks; 6 to 8-inches long
5		Onions; chopped
3		Fennel bulbs; chopped
1		Celery stalk; chopped
4	lg	Carrots; chopped
1/2	c	Garlic; minced
1/2	c	Ginger; minced
1	c	Fermented black beans
1		16 ounces ca tomatoes; with sauce
1		Bottle red wine
2	c	Dark soy sauce
1/2	bn	Fresh thyme
4		Bay leaves
		Water; to cover

INSTRUCTIONS

In a shallow dish, combine flour, chili, salt and pepper. Coat the shanks
well. In an oven proof casserole, brown the lamb on all sides. Remove the
lamb and set aside. Wipe out the pan. Saute the onions, fennel, celery,
carrots, garlic, ginger, and black beans. Add the tomatoes, wine, soy,
thyme and bay leaves. Check for seasoning. Return the lamb to the pan and
bring to a boil. Cover with water and simmer for at least 3 to 4 hours,
until meat is falling off the bone. Remove the shanks from the pan and
reduce the sauce until slightly thickened.
Recipe by: Cooking Live Show #CL9000
Posted to MC-Recipe Digest V1 #904 by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Nov 12, 1997

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