Name: Succulent Lamb Shanks (Sunset)
Ingredients: 3 lb Lamb shanks, (3 to 4); 2 tb Aromatic seed mix (Sunset), see recipe; 1 tb Fresh ginger root, minced; 1 lg Chopped onion; 3 c Chicken broth, regular strength , (approximate); Cornstarch, mixed with; Water

Here we commemorate the greatest and deepest demonstration of true love the world has ever known. For God looked down upon sorrowing, struggling, sinning humanity and was moved with compassion for the contrary, sheep-like creatures He had made. In spite of the tremendous personal cost it would entail to Himself to deliver them from their dilemma He chose deliberately to descend and live amongst them that He might deliver them. This meant laying aside His splendor, His position, His prerogatives as the perfect and faultless One. He knew He would be exposed to terrible privation, to ridicule, to false accusations, to rumor, gossip and malicious charges that branded Him as a glutton, drunkard, friend of sinners and even an imposter. It entailed losing His reputation. It would involve physical suffering, mental anguish and spiritual agony. In short, His coming to earth as the Christ, as Jesus of Nazareth, was a straightforward case of utter self-sacrifice that culminated in the cross of Calvary. The laid-down life, the poured-out blood were the supreme symbols of total selflessness. This was love. This was God. This was divinity in action, delivering men from their own utter selfishness, their own stupidity, their own suicidal instincts as lost sheep unable to help themselves.

Phillip Keller

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Entree, Xport	6	Servings

INGREDIENTS

3	lb	Lamb shanks, (3 to 4)
2	tb	Aromatic seed mix (Sunset), see recipe
1	tb	Fresh ginger root, minced
1	lg	Chopped onion
3	c	Chicken broth, regular strength , (approximate)
		Cornstarch, mixed with
		Water

INSTRUCTIONS

From: January, 1995 Food Guide column by Jerry Anne DiVecchio
Fit 3 or 4 lamb shanks (about 1 lb per shank) into a deep casserole and
sprinkle with about 2 tablespoons aromatic seed mix.
Add ginger, 1/2 pound of chopped onion, and enough broth to create a 2-inch
depth of liquid in the pan.
Seal casserole with a tight lid or foil. Bake shanks in a 400F oven until
the meat pulls easily from the bone, at least 2 to 2-1/2 hours.
After the first hour, check the broth and add some. Sauce needs to reduce
but maintain about 1/2 inch in the casserole. Check the broth level
occasionally.
When done, transfer shanks to a shallow casserole and return to oven to
brown (without liquid) while you make the sauce. Skim and discard fat from
juices. Boil juices in a frving pan over high heat until reduced to about 1
cup. Thicken, if you like, with cornstarch diluted with a little water.
Serve sauce over shanks, adding salt to taste.
PatH c/o McRecipe Dec 02 96
Posted to MC-Recipe Digest V1 #327
Recipe by: Sunset Magazine, Jan 95
From: PATh <phannema@wizard.ucr.edu>
Date: Mon, 02 Dec 1996 11:59:22 -0800

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