Name: Lamb Shanks with Garlicky Port Wine Sauce
Ingredients: 2 Lamb shanks; about 1 pound each; Salt and freshly ground black pepper to taste; 1 tb Olive oil; 10 Cloves garlic; peeled and left whole; 1/2 c Chicken stock or broth; 1/2 c Port wine*; 1 tb Tomato paste; 1/2 ts Dried rosemary; 1 tb Unsalted butter; 1 ts Balsamic vinegar (up to 2)

It is the job of the church to baptize every true convert as “an outward symbol of an inward reality” and we must do that as soon as possible. But we must emphasize in the case of children and really every professing believer that it is valid converts we baptize, not just anyone who says he has believed. We find that knowing this is more difficult with children because they cannot express themselves as an adult would and because their experiences in life have not as clearly demonstrated that they have life from God. But we still cannot baptize those we only hope are Christians. So we must wait until we know, and then we will baptize as immediately as possible.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Meats	Sami		2	Servings

INGREDIENTS

2		Lamb shanks; about 1 pound each
		Salt and freshly ground black pepper to taste
1	tb	Olive oil
10		Cloves garlic; peeled and left whole
1/2	c	Chicken stock or broth
1/2	c	Port wine*
1	tb	Tomato paste
1/2	ts	Dried rosemary
1	tb	Unsalted butter
1	ts	Balsamic vinegar (up to 2)

INSTRUCTIONS

Trim excess fat from the lamb shanks and season them with salt and pepper.
Heat the oil in the pressure cooker. Add the shanks and brown on all sides.
When they are almost completely browned, add the garlic cloves and cook
until they are lightly browned but not burned. Add the stock or broth,
port, tomato paste, and rosemary, stirring so the tomato paste dissolves.
Close the pressure cooker and bring up to full pressure (15 pounds). Reduce
heat to stabilize pressure and cook for 30 minutes.
Release pressure and remove the lamb shanks. Return the pressure cooker to
the stove. Boil, uncovered, for 5 minutes to reduce and thicken the sauce.
Whisk in the butter, then add the vinegar. Serve the sauce over the lamb
shanks. Great with mashed potatoes.
*If you don't have port, you can use marsala or sweet sherry, or, what I
often do, the cooking marsala that is sold in grocery stores. The only
thing about the latter is that it is heavy with salt.
This recipe is from THE NEW PRESSURE COOKER COOKBOOK by Pat Dailey
(Contemporary Books, 1990)--and there are many other good recipes here as
well. Posted to KitMailbox Digest by "Joanne L. Schweikj"
<SCHWEIKJ@fredonia.edu> on Aug 22, 199

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