Name: Lamb Shanks W/barley, Rosemary, Vegetables and Chick Peas
Ingredients: 6 Lamb shanks, trimmed (3/4 lb ea) sawed into 3 pieces each; Salt and pepper to taste; 2 To 3 garlic clove(s) minced (2 tsp); 1 tb Fresh rosemary or; 1/2 ts Dried rosemary; 1/2 c Whole pearled or whole hulled barley washed well; 1 md Onion(s), coarsely chopped; 2 Stalks celery, quartered; 1 1/2 c Water; 1 md Potato, peeled cut in 1 1/2" chunks; 2 sm Turnips peeled and quartered; 4 sm To 5 carrots, quartered; 2 sm Yams or sweet potatoes peeled cut in 1 1/2" chunks; 1/4 lb Green beans, trimmed cut in half diagonally; 2/3 c Cooked or canned chick-peas rinsed and drained; 1/2 lb Green peas, shelled or; 10 1/2 oz Pkg frozen peas, thawed; Juice of 1/2 lemon; 1 ts Lemon peel, minced; 2 tb Parsley, minced

Many Christians are spiritually stunted because they are trying to fulfill…the gospel imperatives without soaking themselves in the foundational truths regarding their identity…the gospel indicatives. Counselors must also avoid falling into either side of this ditch. On one side counselors must not focus on good behaviors while excluding the gospel indicatives that empower those behaviors. On the other side counselors must consistently explain how the heavenly realities of who we are in Christ translate into real-life actions.

Steve Viars

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Dutch	Lamb, Meats	6	Servings

INGREDIENTS

6		Lamb shanks, trimmed (3/4 lb ea) sawed into 3 pieces each
		Salt and pepper to taste
2		To 3 garlic clove(s) minced (2 tsp)
1	tb	Fresh rosemary or
1/2	ts	Dried rosemary
1/2	c	Whole pearled or whole hulled barley washed well
1	md	Onion(s), coarsely chopped
2		Stalks celery, quartered
1 1/2	c	Water
1	md	Potato, peeled cut in 1 1/2" chunks
2	sm	Turnips peeled and quartered
4	sm	To 5 carrots, quartered
2	sm	Yams or sweet potatoes peeled cut in 1 1/2" chunks
1/4	lb	Green beans, trimmed cut in half diagonally
2/3	c	Cooked or canned chick-peas rinsed and drained
1/2	lb	Green peas, shelled or
10 1/2	oz	Pkg frozen peas, thawed
		Juice of 1/2 lemon
1	ts	Lemon peel, minced
2	tb	Parsley, minced

INSTRUCTIONS

Put the pieces of lamb in a large, heavy 7-qt. Dutch oven. Sprinkle with
salt and pepper and add the garlic, rosemary, barley, onions, celery and
water. Bring to a boil over medium-high heat, lower heat and simmer,
covered for 1 hour.
Add the potatoes, turnips, carrots, and yams, and cook for 20 minutes more.
Add the green beans and chick-peas and cook for 10 minutes. Add the peas
and cook for 5 minutes more. Remove from heat and stir in lemon juice and
lemon peel. Taste for seasoning, and transfer to a warmed serving dish.
Sprinkle with parsley and serve.

A Message from our Provider:

“Prayer: Don’t give God instructions — just report for duty!”