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Buy Local Food : As an ‘everything in moderation’ kind of guy, I’d find a strict local food diet fascinating but obsessive and intimidating, says Peter Marks, program coordinator for the Appalachian Sustainable Agriculture Project in Asheville, N.C. He suggests a more gradual approach: Every week or month, replace one food in your diet that’s provided by a big, faraway company with a locally grown food.

Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual heat.

Braised Lamb Shanks~ Recipe

	Category	Lamb Recipes
	Views	102
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Ingredients And Procedures

8 Small Or 4 Med. Lamb Shanks

45 Milliliters Olive Oil

50 Grams Tomato Puree

2 Carrots -- Sliced

125 Grams Canned Tomatoes -- Chopped

350 Milliliters Red Wine

350 Milliliters Lamb Stock

5 Milliliters Rosemary Leaves -- Finely Chopped

5 Milliliters Thyme Leaves -- Finely Chopped

2 1/2 Milliliters Allspice

Salt And Freshly Ground Black Pepper 5 Milliliters To 10 Arrowroot, Mixed With A Little Water

Thyme Sprigs -- To Garnish

Heat half of the olive oil in a heavy flame-proof casserole. Add the onion and saute for 3 to 4 minutes until soft. Add the garlic and cook for a further 2 minutes. Add the tomato puree, carrots, tomatoes, wine, stock, herbs, allspice and seasoning. Bring to the boil.

Heat the remaining olive oil in a heavy-based frying pan and brown the lamb shanks on all sides. Add the lamb to the casserole, cover and cook in a preheated oven at 180 C (350 F) for 1 1/2 to 2 hours, stirring from time to time, until the meat comes away from the bone easily. Lower the oven temperature to 110 C (225 F).

Lift the lamb shanks out of the casserole and place in an oven-proof dish; keep warm in the oven. Strain the sauce into a saucepan and boil steadily until reduced by about half. Add the arrowroot to thicken the sauce slightly if necessary and heat, stirring, until thickened. Place the lamb on a warmed serving plate and pour on the sauce. Garnish with thyme and serve.

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<h1>Braised Lamb Shanks~</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>8 Small Or 4 Med. Lamb Shanks <P>45 Milliliters Olive Oil <P>50 Grams Tomato Puree <P>2 Carrots -- Sliced <P>125 Grams Canned Tomatoes -- Chopped <P>350 Milliliters Red Wine <P>350 Milliliters Lamb Stock <P>5 Milliliters Rosemary Leaves -- Finely Chopped <P>5 Milliliters Thyme Leaves -- Finely Chopped <P>2 1/2 Milliliters Allspice <P>Salt And Freshly Ground Black Pepper 5 Milliliters To 10 Arrowroot, Mixed With A Little Water <P>Thyme Sprigs -- To Garnish <P>Heat half of the olive oil in a heavy flame-proof casserole. Add the onion and saute for 3 to 4 minutes until soft. Add the garlic and cook for a further 2 minutes. Add the tomato puree, carrots, tomatoes, wine, stock, herbs, allspice and seasoning. Bring to the boil. <P>Heat the remaining olive oil in a heavy-based frying pan and brown the lamb shanks on all sides. Add the lamb to the casserole, cover and cook in a preheated oven at 180 C (350 F) for 1 1/2 to 2 hours, stirring from time to time, until the meat comes away from the bone easily. Lower the oven temperature to 110 C (225 F). <P>Lift the lamb shanks out of the casserole and place in an oven-proof dish; keep warm in the oven. Strain the sauce into a saucepan and boil steadily until reduced by about half. Add the arrowroot to thicken the sauce slightly if necessary and heat, stirring, until thickened. Place the lamb on a warmed serving plate and pour on the sauce. Garnish with thyme and serve. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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