Lamb Shanks Braised In Red Wine With Herbes De Provence

Sin is not an option for the believer. How can you continue in sin when that sin was paid for in the torn flesh of Jesus? How can you look longingly upon Satan’s offerings when the cross of Christ is in front of your eyes? Christ’s love constrains our hearts to seek holiness. The fact that sin has no lasting benefits remains true, but it is not simply because sin doesn't pay that you are to turn your back on the tempter. The fact that sin will not get you what you really want in life is not nearly a powerful enough defense to guard you against the attractiveness of Satan’s lies and the fickleness of your heart. Only a deep grasp of the gospel has the power to bring about deep change in your heart. It is knowing the terrible price that has already been paid for your sin that enables you to say no to sin.

Iain Duguid

CATEGORY	CUISINE	TAG	YIELD
Meats	North African	African, Lamb, Meats	6	Servings

INGREDIENTS

6		Lamb shanks
		3/4 to 1 lb ea
		trimmed of excess
		fat and fell
		Salt
1	T	Canola oil
2		Onions, sliced thick
3		Carrots, peeled
		cut crosswise in 2"
		pieces
2		Celery ribs
		cut crosswise in 2"
		pieces
4		Garlic cloves, minced
2	T	Tomato paste
1	T	Herbes de Provence
2	c	Dry red wine
3	c	Chicken stock
		Ground black pepper

INSTRUCTIONS

Heat oven to 350Ã¸. Sprinkle shanks with salt. Heat oil in large,
nonreactive saut pan over medium-high heat. Add shanks to pan in
batches if necessary to avoid overcrowding. Saut until browned on all
sides, 5 to 7 minutes. Using tongs, transfer shanks to a plate as  they
brown. Drain all but 2 tablespoons of fat from the pan; add  onions,
carrots, celery, garlic, tomato paste, 1 teaspoon of herbes  de
Provence, and a light sprinkling of salt; saut vegetables to  soften
slightly, 3 to 4 minutes. Add red wine, then chicken stock to  pan,
stirring with wooden spoon to loosen browned bits from bottom.  Bring
liquid to simmer; transfer vegetables and liquid into deep  braising
pan large enough to hold shanks in a single layer. Add  shanks, season
with salt, pepper and remaining 2 teaspoons herbes de  Provence. Cover
pan (with foil if pan has no lid) and transfer it to  the oven; braise
shanks for 1 1/2 hours. Uncover and continue  braising until shank tops
are browned, about 30 minutes. Turn shanks  and braise until other side
is browned and shanks are  fall-off-the-bone tender. Remove pan from
oven; let shanks rest for  at least 15 minutes. With tongs, carefully
transfer a shank to each  of 6 plates. Arrange a portion of vegetables
around each shank. Skim  excess fat from braising liquid and adjust
seasoning. Spoon braising  liquid over each shank and serve.  Note: if
you don't have herbes de Provence, substitute a mixture of 1  tsp each
dried thyme, rosemary and marjoram. If you're using smaller  lamb
shanks than the ones in this recipe, reduce the cooking time to  1
hour.  Variation for Braised lamb Shanks with Lemon and Mint: Make the
following changes: to the braising liquid add 1 lemon, quartered with
zest removed, minced and set aside. Substitute 1 tablespoon minced
fresh mint leaves for the herbs de Provence and substitute dry white
wine for the dry red wine. After skimming excess fat from the  braising
liquid, stir in lemon zest and 1 additional tablespoon  minced fresh
mint leaves.  Variation for Braised Lamb Shanks with North African
Spices: Make the  following changes: Substitute 2 tablespoons ras al
hanout for herbes  de Provence. Add 2 ancho chili peppers (or 2 to 3
jalape&curren;os),  stemmed, seeded and minced, to the sauting
vegetables.  Cook's Illustrated January/February 1995 Submitted By
DIANE LAZARUS On  12-21-94 (1350)

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