Since then Christ is praying for us, whom should we fear? And since He has promised to make us more than conquerors, of whom should we be afraid? No, though an host of demons are lined up against us, let us not be afraid; though the hottest persecution should rise up against us, yet let us put our trust in God. Even though Satan, and the rest of his apostate spirits, are powerful, when compared with us; yet, if put in competition with the Almighty, they are as weak as the smallest worms. God has them all reserved in chains of darkness until the final judgment day. They shall only go as far as He permits them, and no farther.

George Whitefield

CATEGORY	CUISINE	TAG	YIELD
Meats	Dutch	Meats	4	Servings

INGREDIENTS

2	tb	Olive oil
4		Lamb shanks, about 12 oz ea.
1	md	Onion; finely diced
2	md	Carrots; finely diced
2		Celery stalks; thinly sliced
1	tb	Finely minced garlic
1 1/2	c	Dry red wine
1	c	Water
1		Lemon; cut in half
1/2	tb	Salt
1/2	ts	Freshly ground black pepper

INSTRUCTIONS

PREHEAT OVEN TO 325F. Heat the olive oil over medium heat in a heavy
roasting pan or Dutch oven large enough to hold the shanks in 1 layer on
the stove. Add the shanks and cook 10 minutes on each side. Pour off all
but 2 tablespoons fat; add the onion, carrot and celery and cook 5 minutes.
Add the garlic, wine, water, lemon, salt and pepper. Cover and place in the
oven. Cook 1 1/2 hours or until tender. Turn the lamb every 30 minutes and
check to ensure that the liquid has not evaporated. If the pan is dry, add
another cup of water. When lamb is tender, remove the shanks from the
sauce, strain the sauce through a fine sieve and discard the vegetables.
Skim and discard fat from the surface of the braising liquid. To serve,
arrange the shanks on a platter and serve the braising liquid on the side.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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