People talk about how times have changed, and they certainly have. The change I’ve noticed most is that many families no longer have meals together at the dinner table. I grew up in a military family with strict rules and ideals about family structure. We could not eat until my dad was home and we all had to wash our hands before sitting at the dinner table and ask “May I please be excused” if we wanted to leave the dinner table. Once our plates were checked and we got the nod we could leave the table, wash and dry our plates and put them away.
We couldn’t have the large pieces of meat because they were for my dad nor could we eat the last piece unless he said it was ok, because that was his too. The dinner table was our time to talk about our day. It was a safe space to discuss anything good or bad. In most cases it was our time to tell our side of the story before your parents spoke with the teacher. Many times, my dad already knew what happened and just wanted to hear our version of the story. His facial expressions were always a good gauge of how bad our spanking was going to be.
These days people can’t eat dinner without their devices in hand and there is nothing more annoying or rude than someone texting during a meal. Family members would rather microwave their meals and take them to rooms to eat to avoid having meaningful conversations with each other. I know that parents are busier than ever and with both parents working it’s hard to get everyone together for a meal. This is why traditions like Sunday dinners at Big Mama’s house are so important. They give us the opportunity to fellowship and bond with family over delicious home cooked meals. The dinner table is a powerful place for family time as it gives us a chance to learn and enjoy one another. Still today my parents have meals together at the dinner table. I miss those days.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 – 6 lamb shanks trimmed of excess fat
- 1 large white onion diced
- 6 cloves garlic minced
- 2 large carrots sliced 1/2-inch thick
- 1/4 cup flour
- 2 cups beef stock
- 1 1/2 cups red wine like Merlot Pinot Noir, or a Chianti
- 14 oz (tomato puree or tomato sauce)
- 2 tablespoons tomato paste
- 2 beef bouillon cubes crushed
- 1 teaspoon fresh rosemary finely chopped
- 2 tablespoons fresh parsley finely chopped
- 2 bay leaves
- Salt and pepper to season
Instructions
- Preheat oven to 350°F.
- Wash and pat dry lamb shanks with paper towel.
- Heat 1 tablespoon of olive oil in a heavy pot over medium-high heat .
- Sear two shanks in the hot oil until browned on all sides, then repeat with remaining 2-4 shanks.
- Transfer to a plate and set aside.
- Sauté the carrots and diced onions in the pan juices until softened, (about 3 minutes), then add garlic and cook for 1 minute.
- Return the shanks back into the pot; season with salt and pepper to taste and sprinkle with flour, toss well and cook for 4-5 minutes to brown the flour.
- Add stock, wine, puree, tomato paste, bouillon and herbs the bring to a simmer on the stove.
- Cover, transfer to lower part of the oven and cook for 2 1/2 hours and allow the meat to simmer slowly.
- Gently transfer the shanks onto a plate; tent to keep warm.
- Discard the bay leaves from the sauce and place pot onto stove. Simmer sauce over medium heat until thickened to your desired consistency.
- You should be left with about 3 cups of sauce thick enough to lightly coat the back of a spoon.
*If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency. - Taste for seasoning and adjust salt and pepper, if desired. Add the shanks back into the pot of sauce.
- Garnish with parsley and serve with mashed potatoes, rice or pasta.
Community Service
Breaking the Chains Foundation is thrilled to be partnering with ROCK Recovery for this special event! We really hope you can join us!
11 AM – 12:30 PM PST / 2 PM – 3:30 PM EST
$10 – RSVP HERE:
Eating Disorders & Body Image: Inside the World of Dancers & Athletes
Our Guest Speakers:
- Alex Little (check out Alex on Instagram)
- Imani McGee Stafford (check out Imani on Instagram)
- Krista Stryker (check out Krista on Instagram)
- Mike Marjama (check out Mike on Instagram)
Over 28 million people in the United States alone struggle with an eating disorder, and millions more struggle with disordered eating and body image issues.
For many athletes and dancers, the pressure to maintain a certain physical image or to perform at peak athletic perfection can be the start of a dangerous battle with your body and mental health.
In this 90-minute online retreat, we invite you to join three incredible athletes and one dancer as they share their stories of how they have navigated their personal battles with a variety of struggles including eating disorders, body image, depression, anxiety and more.
Here’s What You Can Expect:
- Inspirational stories of healing and recovery
- Tips and takeaways to offer you support as you navigate your own journey
- Light movement activities to create balance and connection to your body
- Access to a supportive mental health community
- Amazing discussion and Q&A time with our celebrity panelists
- Additional clinician support during the Q & A time with Dr. Gia Marson (Psychologist)
- Chance to win a raffle prize
Learn more about Rock Recovery at https://www.rockrecoveryed.org/.
Learn more about Breaking the Chains Foundation at https://breakingthechainsfoundation.org/.