Roast Spring Lamb With Artichokes

[A pastor’s] work, when earnestly undertaken, lays us open to attacks in the direction of depression. Who can bear the weight of souls without sometimes sinking to the dust? Passionate longings after men's conversion, if not fully satisfied (and when are they?), consume the soul with anxiety and disappointment. To see the hopeful turn aside, the godly grow cold, professors abusing their privileges, and sinners waxing more bold in sin – are not these sights enough to crush us to the earth? The kingdom comes not as we would, the reverend name is not hallowed as we desire, and for this we must weep. How can we be otherwise than sorrowful, while men believe not our report, and the divine arm is not revealed?

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats	Niger	Tamwt02	4	Servings

INGREDIENTS

8		Fresh artichokes
		or 8 jarred artichoke
		hearts rinsed
		Well and halved), Well and halved
1/2	c	Olive oil
6		Lamb shanks -, 1 lb ea cut
		1" thick
1		Onion, finely chopped
6		Garlic cloves, minced
1 1/2	c	Lamb or beef stock
		Salt, to taste
1/4	lb	Finely-chopped serrano ham

INSTRUCTIONS

Remove the outer leaves of the artichokes so that only the tender
inner leaves remain. Bring a pot of water to boil, add the trimmed
artichokes and simmer for 15 minutes. Remove artichokes, let cool,
then slice in half in order to scoop out the chokes with a small
spoon. Reserve hearts. Preheat oven to 350 degrees. Heat the olive  oil
in a large casserole, add the lamb shanks and saute until browned  on
all sides, about 15 minutes. Transfer lamb shanks to a shallow
roasting pan and scatter the onions and garlic in the pan. Pour in  the
meat stock, and roast for 30 minutes. Place a small saucepan over  low
heat, add the ham and saute until lightly browned, 7 to 10  minutes.
Add the artichokes to the lamb, baste the meat and  artichokes with the
accumulated juices, and roast for another 10  minutes. Add the ham and
roast another 5 minutes, or until lamb is  desired doneness. Remove
lamb from oven, let rest a few minutes, then  serve warm. This recipe
yields 4 to 6 servings.  Recipe Source: TOO HOT TAMALES WORLD TOUR with
Susan Feniger and Mary  Sue Milliken From the TV FOOD NETWORK - (Show #
WT-1B42 broadcast  09-23-1998) Downloaded from their Web-Site -
http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka MR
MAD -  [email protected] ~or- [email protected]  09-24-1998
Recipe by: Susan Feniger and Mary Sue Milliken  Converted by MM_Buster
v2.0l.

A Message from our Provider:

“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 311 Calories From Fat: 240 Total Fat: 27.2g Cholesterol: 0mg Sodium: 176.2mg Potassium: 439.3mg Carbohydrates: 16.2g Fiber: 6.3g Sugar: 1.3g Protein: 4.3g