In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

A symphony of the always flavorful and tender mixed with the nutty, delicately sweet: Braised lamb shanks with fennel, celeriac and olives

By Carole Kotkin

JewishWorldReview.com | Celery is such a common ingredient that it's easy to overlook its bulbous cousin, celeriac, often called celery root. Its odd, gnarly shape hides delicately sweet and nutty flesh

Celeriac can be boiled, braised, steamed, roasted or eaten raw. And it's a wonderful alternative to potatoes and other starches when roasted with meats, and is a perfect stand in for cabbage when shredded in salads and slaws. A European favorite, celeriac is so delicious that it is surprising that it is not more widely used in the United States.

Celeriac is available year round, but it is at its best this time of the year. Choose a firm root that feels heavy for its weight. The task of peeling and trimming this root is intimidating, but if you use a sharp chef's knife to remove and discard the twisted upper section, the remaining root can be cut in half around the equator. Remove the thick skin from each half using a paring knife. Cut it into manageable chunks and quickly immerse in a bowl of acidulated water (water with a squeeze of lemon juice) to prevent browning before proceeding with your recipe.

Like most stews and braises, this tastes even better the next day, so make it ahead if you have the chance.


Braised lamb shanks are always flavorful and tender and make the perfect weekend supper for cooler weather. Serve with bread to absorb the aromatic juices, and perhaps a green salad on the side. With aromas of tobacco, spice, and berries a Cabernet Franc from France's Loire Valley is a superb pairing for lamb.

  • 4 lamb shanks
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1 fennel bulb, diced small
  • 1 softball-size celery root (celeriac), peeled and diced small
  • 2 large shallots, chopped
  • 3 garlic cloves, chopped
  • 1 bay leaf
  • 1 teaspoon dried bouquet garni (parsley, thyme, and bay leaf tied together or wrapped in cheesecloth)
  • 2 cups dry red wine
  • 2 cups beef broth (either homemade or low-sodium canned)
  • 1 cup green olives, pits in
  • 1/2 cup sun-dried tomatoes in oil
  • 1 splash licorice flavored liqueur (optional)
  • Finely grated zest of 1 lemon (use a microplane if you can)


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Salt and pepper the lamb shanks liberally. Heat the olive oil over medium-high heat in a large heavy pan with a tight-fitting lid. Brown the lamb shanks all over. Take your time with this and get them really nice and brown. Remove the lamb from the pan and set aside.

Lightly brown the fennel, celery root, shallots and garlic in the pan used for the meat, about 5 minutes. Add the meat back to the pan. Add the bay leaf, bouquet garni, wine and broth. Cover the pan and simmer over medium-low heat for 1 hour.

Add the olives and sun-dried tomatoes to the pot. If necessary, add a little more wine or broth. Simmer, covered, an additional 30 minutes, or until the meat is nearly falling off the bone.

If you'd like to emphasize the fennel flavor and bring out the mellowness of the olives, add a splash of Ricard or Pernod. This really does enhance the dish and is very Mediterranean. Taste the sauce and add additional salt and/or pepper to taste. Just before serving, sprinkle the lamb with the lemon zest.

You can gently pull the meat off the bone and serve it as a stew, or as a sauce over pasta. You can also serve these on the bone as is, or over polenta. Be sure to mention to your diners that the olives contain pits! Makes 4 servings.

Per serving: 319 calories, 38 percent calories from fat, 22 g fat, (3.9 g sat fat, 7.6g mono fat), 104 mg cholesterol, 33.8 g protein, 14.0 g carbohydrate, 3.7 g fiber, 202 mg sodium.

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Carole Kotkin is manager of the Ocean Reef Club cooking school and co-author of "Mmmmiami: Tempting Tropical Tastes for Home Cooks Everywhere."

© 2013, The Miami Herald Distributed by MCT Information Services