-=> Mike Powell wrote to DAVE DRUM <=-

 > I never see you in the Railfans echo.  I'm a life member of
 > the Monticello & Sangamon Valley R.H.S. And used to do scale railroading
 > but don't have the room for it any longer.

 MP> I never see anyone in it, except a rare posting from the Usenet.

I have posted there in past. But it's like shouting down a well. I still
subscribe if the BBS offers/carries it. And I still support my local RR
groups ... the dinner trains, excursions, etc. And have been known to
portray Santy Pants on the holiday runs of the M&SV

And I will gleefully ride the AmTrak if not driving my car to a far away
location - rather than taking the silver bird. Trains don't fall out of 
the sky and kill all aboard.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Amtrak's Lamb Shanks w/Portobello Mushrooms
 Categories: Lamb/mutton, Mushrooms, Wine, Herbs, Beef
      Yield: 4 Serings
 
      4    (1 lb ea) bone-in lamb
           - shanks; well trimmed
    1/4 c  Oil; divided
           Salt & freshly ground pepper
    1/2 c  Fine diced red onion
      2 lg Portobello mushroom caps;
           - gills removed, in md dice
      2 tb Minced garlic
    3/4 c  Dry red wine
      2 tb Chopped fresh Greek oregano
           - leaves
  1 1/2 c  Diced plum tomatoes in juice
      3 c  Beef demi-glace
           +=OR=+
      3 c  Beef broth thickened with a
           - slurry of 2 tb ea  cold
           - water & cornstarch
      2    California bay leaves
 
  Set the oven to 350§F/175§C.
  
  In a large mixing bowl, toss the lamb shanks with 1
  tablespoon oil, one-half teaspoon salt and one-fourth
  teaspoon pepper.
  
  Heat a large, heavy-bottomed saut‚ pan over medium heat
  until hot. Add the oil, and when the oil is hot add the
  lamb shanks in a single layer (do this in batches, if
  necessary). Brown the shanks uniformly on all sides, then
  remove the shanks to an appropriate casserole or braising
  pan with a tight-fitting lid.
  
  Pour off and discard any excess fat, leaving only 1 to 2
  tablespoons in the pan. Add the onion and mushroom and
  cook over medium heat, stirring occasionally, for 4 to 5
  minutes, then stir in the garlic. Cook another minute,
  stirring, so that the garlic does not burn. Add the red
  wine, bring to a near boil, and reduce the liquid by
  two-thirds. Stir in the oregano, tomatoes with juice and
  the demi-glace. Bring the mixture to a boil, remove from
  the heat and pour over the lamb shanks. Add the bay
  leaves and cover the lamb tightly with the lid.
  
  Transfer the lamb to the oven and cook for 1 hour, then
  reduce the heat to 300§F/150§C and continue to cook the
  lamb until it is fork tender but not falling off the
  bone, about 1 additional hour.
  
  Remove casserole and allow the lamb to cool, uncovered,
  for 15 minutes. Remove each shank to a serving dish and
  cover with foil. Remove the bay leaves from the casserole
  and discard.
  
  Skim any fat from the top of the sauce.
  
  Check the consistency of the sauce (it should be the
  consistency of heavy cream). If the sauce is too thin,
  reduce it on the stove-top until it is the proper
  consistency.
  
  This makes about 2 1/2 cups sauce. Taste the sauce,
  adjusting the seasoning as desired, then pour over the
  lamb shanks and serve.
  
  NOTE: Amtrak serves the lamb shanks with garlic mashed
  potatoes and an array of vegetables.
  
  A creation of Seattle chef & cookbook author Tom Douglas
  
  Servings: 4
  
  RECIPE FROM: http://recipes.latimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... America is the only place where people go hunting on a full stomach.
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