Name: Braised Lamb Shanks
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

How is the will of God done in heaven? Sadly? Burdensomely? Begrudgingly? No! It is done gladly! If I then pray, “Thy will be done on earth as it is in heaven,” how can I not be motivated by a desire to be glad? It is a contradiction to pray for the will of God to be done in my life the way it is done in heaven, and then to say I am indifferent to whether I am glad or not. When the earth rejoices to do His will and does it perfectly, His will shall be done on earth as it is in heaven.

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

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