Name: Basque Lamb Stew
Ingredients: 1 1/2 lb Boneless lamb shoulder; 1 c Stock; 3/4 c Onions; chopped; 1/2 tb Garlic cloves; crushed; 6 md Carrots; 3/4" pcs; 12 oz Turnips; 3/4" pcs; 1/4 ts Thyme leaves; 1/4 ts Rosemary; crumbled; 1/2 ts Black pepper; 1 c Chicken stock; 2 tb Flour

Since we believe in the resurrection of the body, we do not see a corpse as garbage. From the time of our earliest ancestors in the faith, we have buried our dead, committing them to the earth from which they came with the conviction that they will one day be summoned from it once more. The image of sleep is useful—not because the dead are unconscious but because they will one day be awakened. God deems as faith Joseph committing his bones to his brothers for future transport into the land of promise. In the same way the act of burial is a testimony of the entire community to the resurrection of the body. Cremation is a horrifying testimony of the burning up of the flesh and bones, a testimony that is decidedly pagan in both origin and in practice. Of course, God can resurrect a cremated Christian (or a Christian torn to pieces by lions, etc.), but how we deal with the body of a Christian teaches us - and the watching world - what we really believe about the gospel. Cremation ought then to be shunned by those who hope in Christ.

Russell Moore

CATEGORY	CUISINE	TAG	YIELD
Meats	Basque	Crockpot	4	Servings

INGREDIENTS

1 1/2	lb	Boneless lamb shoulder
1	c	Stock
3/4	c	Onions; chopped
1/2	tb	Garlic cloves; crushed
6	md	Carrots; 3/4" pcs
12	oz	Turnips; 3/4" pcs
1/4	ts	Thyme leaves
1/4	ts	Rosemary; crumbled
1/2	ts	Black pepper
1	c	Chicken stock
2	tb	Flour

INSTRUCTIONS

BASIC STEW
THIS VARIATION
You may substitute pork shoulder or beef chuck for the lamb. Use beef stock
for beef, chicken stock for pork or lamb. Basic stew: Trim meat of fat and
cut into 1-1/2" chunks. Bring all ingredients to boil in 4-qt pot, cover
tightly, reduce heat, and simmer 2-1/2 hours, until meat is tender.
Crockpot directions: pile all ingredients into crockpot and cook all day on
LOW. When done: skim off and discard fat. It takes less than 8 minutes to
assemble this stew. Then you can pay it little or no attention as it
simmers for about 2-1/2 hours. Make multiples of the basic stew, then
divide stew into 4-serving portions; refrigerate or in airtight containers
for up to 5 days, or freeze for up to 3 months. Thaw in microwave-safe
container on defrost or in refrigerator for 24 hours. To assemble: bring
basic stew, vegetables, and spices to boil in 3-qt pot. Reduce heat, cover,
and simmer 15 minutes, stirring twice, until vegetables are almost tender.
Whisk chicken stock with flour until blended. Stir into stew and simmer,
uncovered, 5-7 minutes, stirring occasionally, until gravy is slightly
thickened and vegetables are tender. This stew is also good made with beef
or pork.
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on May
12, 1998

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