Name: Funky Lamb Shanks
Ingredients: 4 Lamb shanks -; (8 oz ea); 1 c Flour; Emeril's Essence; see * Note; 3 tb Olive oil; 1 1/2 c Julienne onions; 4 c Sliced assorted wild mushrooms; (Chantrelles; Shiitake, Black Trumpets,; Oysters; etc.); 2 c Red wine; 3 qt Lamb stock; 2 tb Minced garlic; 2 Bay leaves; 4 Fresh sprigs of thyme; 1/4 c Finely-chopped parsley; 1/2 lb New potatoes; quartered; Salt; to taste; Freshly-ground black pepper; to taste; 2 tb Chopped green onions; 2 tb Brunoise red peppers

I would like to buy three dollars worth of God, please. Not enough to explode my soul or disturb my sleep, but just enough of Him to equal a cup of warm milk or a snooze in the sunshine. I don't want enough of Him to make me love a black man or pick beets with a migrant. I want ecstasy, not transformation. I want the warmth of the womb, not a new birth. I want a pound of the Eternal in a paper sack, please. I would like to buy three dollars worth of God, please (Wilbur Reese).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
Meats	Dutch	Essnce05	4	servings

INGREDIENTS

4		Lamb shanks -; (8 oz ea)
1	c	Flour
		Emeril's Essence; see * Note
3	tb	Olive oil
1 1/2	c	Julienne onions
4	c	Sliced assorted wild mushrooms
		(Chantrelles; Shiitake, Black Trumpets,
		Oysters; etc.)
2	c	Red wine
3	qt	Lamb stock
2	tb	Minced garlic
2		Bay leaves
4		Fresh sprigs of thyme
1/4	c	Finely-chopped parsley
1/2	lb	New potatoes; quartered
		Salt; to taste
		Freshly-ground black pepper; to taste
2	tb	Chopped green onions
2	tb	Brunoise red peppers

INSTRUCTIONS

* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.
In a Dutch oven, heat the olive oil. Toss the shanks with flour and
Emeril's Essence. Sear the shanks in the hot oil. Sear for 2 to 3 minutes
on each side. Add the onions and mushrooms and cook for 2 minutes, or until
the vegetables wilt slightly. Add the red wine, stock, garlic, and herbs.
Season with salt and pepper. Bring the liquid up to a boil, cover and
reduce to a simmer. After simmering for 30 minutes, add the potatoes.
Continue simmering for 30 to 40 minutes or until the meat falls off the
bone. Season with salt and pepper. Spoon the shanks and gravy in a shallow
bowl. Garnish with green onions and brunoise peppers. This recipe yields 4
servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2401 broadcast 12-02-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
12-12-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Every good thing you have ever enjoyed comes from God”

Evidence, evidence, evidence, will be the one thing wanted when the great white throne is set, when the books are opened, when the graves give up their tenants, when the dead are arraigned before the bar of God. Without some evidence that our faith in Christ was real and genuine, we shall only rise again to be condemned. I can find no evidence that will be admitted in that day, except sanctification. The question will not be how we talked and what we professed, but how we lived and what we did. Let no man deceive himself on this point. If anything is certain about the future, it is certain that there will be a judgment; and if anything is certain about judgment, it is certain that men’s “works” and “doings” will be considered and examined in it (Jn. 5:29; 2 Cor. 5:10; Rev. 20:13). He that supposes works are of no importance, because they cannot justify us, is a very ignorant Christian. Unless he opens his eyes, he will find to his cost that if he comes to the bar of God without some evidence of grace, he had better never have been born.

J.C. Ryle