When have you most recently felt the crushing pain of a burdened heart, darkened soul or guilty conscience solely because of your sin against God? Does sin hurt you as much as it hurts God? Does it make you sick, grieved or disappointed? Does it weigh on you prompting repentance and calling to God for restoration? Do you ever feel that your sin has divided you from a rich relationship with God and the feeling is one of emptiness, despair and regret?

Randy Smith

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

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