The reason for praying is so that God will be thanked when the blessings come. And God loves to be thanked. He loves to be acknowledged and praised as the giver of all good gifts. His great goal in history from beginning to end is to be glorified as the source of all blessing. Therefore, when we urge many people to pray for something that we need, we create a situation in which the provision of that need will produce many thanksgivings to God. And in that way we tap into a tremendous incentive that God has, namely, to glorify Himself by winning the gratitude of many people. God loves to be thanked by many people. Therefore, there is a power in church-wide prayer, because the more people there are praying for the spiritual life of our church, the more thanksgiving will ascend to God when He gives it.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats		Lamb	6	Servings

INGREDIENTS

6		Lamb shanks
		Flour for dredging
		Salt
		Pepper
1/2	ts	Oregano
3/4	c	Chopped onions
3/4	c	Chopped celery
3/4	c	Chopped carrots
1		Garlic clove, finely chopped
	pn	Thyme
3/4	c	Dry red wine
3/4	c	Beef bouillon
1/3	c	Salad oil

INSTRUCTIONS

Wipe the lamb shanks with a damp cloth. Combine flour, salt, pepper
and oregano and dredge the meat with the seasoned flour. Brown in the
oil and transfer to a casserole. Add the vegetables, garlic and thyme
to the skillet and cook, stirring, 5 minutes.
Pour the softened vegetables over the lamb and add the wine and beef
bouillon. Cover and bake 1-1/2 hours, until the meat is tender.
Thicken the gravy with a little flour mixed with cold water, if you
like.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

A Message from our Provider:

“Jesus: there is no substitute”