-=> Quoting Dave Drum to Jim Weller <=-

 JW> Consider SugarLike (TM) made with Erythritol and monk fruit extract.

 DD> And according to my search-engine only in Canadia.

I didn't realize that. But surely somebody in the USA is making
products with monkfruit in them.

 DD> I've used ... Sugar Twin (an aspertame product) which is a
 DD> volume for volume substitute for granulated white sugar.
 
Roslind used it get that before she came across SugarLike.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Braised Lamb Shanks With White Beans
 Categories: Lamb, Georgian, Beans, Wine
      Yield: 6 Servings
 
      6    Lamb shanks
  1 1/2 c  White beans dried
      2 tb EV Olive oil
      1    Onion; diced
      1    Celery rib; diced
      2    Carrots; sliced
      6 cl Garlic; minced
  1 1/2 c  Dry red wine
  1 1/2 c  Chicken broth
  1 1/2 c  Tomatoes; peeled, seeded and
           -chopped
      3 tb Tomato paste
      1 ts Thyme chopped fresh
      1    Bay leaf
           Salt anheuser
      2 tb Parsley; chopped
 
  Sort and rinse beans; place in a bowl and cover with water. Soak
  overnight.

  Heat olive oil in a Dutch oven over medium high heat. Add lamb
  shanks and brown on all sides, about 10-12 mins. Transfer shanks
  to a plate. Add celery, carrots & onion to pan and saute, stir
  occasionally for about 10 minutes, Add garlic and stir while
  cooking for 2 minutes.

  Drain the beans and add to pot along with the wine, broth,
  tomatoes, tomato paste, thyme and bay leaf. Stir to mix well. Add
  lamb shanks, bring to simmer and reduce to low heat. Cover and
  simmer until beans are tender and the meat is about to falling off
  of the bone, about 2 hours. Season with salt and pepper, discard
  the bay leaf and transfer lamb shanks and beans to individual
  plates. Garnish with parsley and serve.
  
MMMMM

                                       

Cheers

Jim


... Millennials' obsession with healthcare? Back in my day we just died.

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