Name: Steamed Spicy Lamb Shanks
Ingredients: 8 Chiles guajillos; dried; 8 Chiles anchos; dried; 6 Chiles pasillas; dried; 1 ts Cumin; 1/2 ts Oregano; dried; 1/2 ts Thyme; dried; 6 Cloves; whole; 2 Bay leaves; 4 Garlic cloves; peeled; 2 tb Vinegar; white; 4 Lamb shanks; 12 oz Beer (1 bottle)

No one who believes in the Bible disputes the fact that election is taught there. It isn’t the reality of election, or even its source, author, time, or goal that has elicited so much venom among professing Christians. It is rather the basis of divine election, that is to say, why and on what grounds some are elected to salvation and life and others are not. There are essentially only three options, the first of which is more pagan than Christian. 1. It has been argued that God elects those who are good. In this view, election is a debt God is obliged to pay, not a gift He graciously bestows. It is on the basis of inherent or self-generated righteousness that God elects men and women. This is the doctrine of Pelagianism, named after the British monk Pelagius who popularized the view in the fifth century. One would be hard-pressed to find an advocate of this perspective within the professing Christian church. 2. Others contend that God elects some who are bad who, notwithstanding their being bad, choose to exercise faith in Jesus Christ. It is on the basis of this foreseen faith that God elects them. This is the doctrine of Arminianism, named after the Dutch theologian James Arminius (1560-1609). It has also been called Wesleyanism because of the influence of John Wesley. 3. There is the view that God elects some who are bad who, because of their being bad, are not of themselves able to exercise faith in Christ. It is on the basis of His own sovereign good pleasure that God elects them. This is the doctrine of Calvinism, named after the French theologian John Calvin (1509-1564).

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats			1	Servings

INGREDIENTS

8		Chiles guajillos; dried
8		Chiles anchos; dried
6		Chiles pasillas; dried
1	ts	Cumin
1/2	ts	Oregano; dried
1/2	ts	Thyme; dried
6		Cloves; whole
2		Bay leaves
4		Garlic cloves; peeled
2	tb	Vinegar; white
4		Lamb shanks
12	oz	Beer (1 bottle)

INSTRUCTIONS

(from Saveur magazine, Jan96?)
Wash the chiles and remove the stems, veins and seeds. Cover with boiling
water and soak for 1 hour. Drain, reserving water.
Combine chiles, cumin, oregano, thyme, cloves, bay leaves, garlic, vinegar
and 1/4 cup reserved water in a food processor. Puree into a thick paste.
Coat lamb shanks and refrigerate, covered, overnight.
Place each shank, bone side up, on a piece of parchment paper. Fold up the
sides into a loose package and tie around the bone with kitchen string.
Bring beer and 2 cups water to a boil in a large steamer over medium heat.
Place shanks on rack above liquid. Cover and steam, add water as needed,
until meat falls from bone (open one to check), about 2 hours. To serve,
present shanks in their packages and unfold at the table.
Posted to CHILE-HEADS DIGEST V4 #139 by Brent Thompson
<brent@hplbct.hpl.hp.com> on Sep 29, 1997

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