It is the United States Marine Corps 223rd birthday today. Semper Fi and
thanks to all who serve. Salute to my father who died March 2, 2008 after
30 years of active service in the U.S. Marines, through WWII, Korea and
Vietnam.

OB Food: I will be making something I know my mother absolutely won't eat:
stewed lamb shanks. Hey, I have to reap *some* benefit from not having to
worry about what she will and won't eat. Cleanup is so much simpler, too,
when I'm not cooking separate meals all day long.

The lamb shanks are simple. The same recipe works for rabbit, if you're so
inclined. Lots of garlic is the key. Brown them in a little olive oil with
several cloves of garlic and some onion or shallots. Deglaze the pan with a
glass of white or very light red wine. Add about 3 cups of chicken stock or
broth. Add a couple teaspoons of dried thyme, a bay leaf or two, salt &
some peppercorns. (You can make a cheesecloth bag and do a bouquet garni.)
Cover and simmer on low heat for a couple of hours until the lamb is tender
and falling off the bone. Carefully remove the lamb shanks to a platter and
debone it. Thicken the gravy with arrowroot (heh) or a cornstarch slurry.
Serve the meat and gravy over rice with whatever other sides you'd like.

Jill