When I began to get the e-mails asking me why I’d missed the fact that President Obama is an Ox,

I realized something was haywire. I’d not yet seen last Wednesday’s Record, so hadn’t looked at my column as it actually came out in print.

What can I say? Stuff happens, especially when it comes to computers.

I wrote the column about the Year of the Ox, characteristics of the Ox and noted various people of note who were or are Oxen. The column I wrote ended with the following sentence; “Will it come as a surprise to learn that Barack Obama is an Ox?” That column was sent in to the Record office as part of an e-mail to editor Brian Kelly, which is what I do every week.

But, I also send the column as an attachment, just in case there is any problem reading the text that is part of the e-mail. That attached column deleted the last sentence, the one that noted that Barack Obama is an Ox. I have no explanation for why that sentence was missing from the attached column, but not from the texted e-mail column. I sometimes think computers do things on their own, behind our backs, for their own private amusement, when they think we’re not paying attention.

But then the e-mails started coming, wondering why I’d write about the Year of the Ox but not pick up on the fact that the president is an Ox, and as I read them, I also wondered why there was any question about that piece of information. That is, until I went back, checked the e-mail and its components and realized the computer had eaten the final sentence on one version, which is the one that got into print.

You know what they say, “stuff happens.” (Come on, this is a family-type newspaper; “stuff” happens.)

Something good came of the whole minor incident, however, and that’s hearing from readers.

I always like to hear from readers, even when you’re wondering how I could be so obtuse as to write about the Year of the Ox and not mention our Ox President.

I thank you for your input and also for the fact that you read the column. You should know that sometimes we wonder, we who write and send the words out into the world, never sure if someone reads them.

So, I raise my wine glass to our readers, especially to those of you who quickly let me know I’d goofed (even if I hadn’t, or anyway believed I hadn’t), and also to all of you Oxen out there. It’s your year.

Will it come as any surprise to learn that Barack Obama is an Ox?

RECIPES

No more oxtail recipes this week, but during these cold winter months, braised casseroles and similar dishes are one of the oldest versions of comfort food. And, as noted before, it’s possible to make an inexpensive cut of meat feed quite a few people, or make two or three dinners, with something very tasty.

Lamb is very expensive these days, but lamb shanks are usually the least costly cut and often on “special,” which is when I buy them because both John and I really enjoy braised lamb.

BRAISED LAMB ROSEMARY SHANKS

6 lamb shanks (to feed six; less if you’re feeding fewer folks)

2 T. olive oil

2 med. onions, chopped

3 carrots, peeled and cut into rounds (about ¾-inch thick)

8-10 garlic cloves, minced (lamb loves garlic and vice versa)

1 bottle (750 ml.) dry red wine

1 can (28 oz.) diced tomatoes with juice

1 can low-sodium chicken broth (home made is best, if you have it handy)

1 can beef broth

5 t. chopped fresh rosemary

2 t. chopped fresh thyme

2 t. grated lemon peel

Sprinkle shanks with salt and pepper. Heat the oil in a heavy large pot over med.-high heat. Working in batches, brown the shanks in the oil, burning to brown all sides. Transfer shanks to a bowl.

Add onions, carrots and garlic to the pot and saute until golden, about 10 min. Stir in all remaining ingredients. Return shanks to pot, pushing down to be sure they’re submerged. Bring to a boil, reduce heat to med.-low, cover and simmer until the meat is tender, about 2 hrs.

Uncover pot and continue to simmer until the meat is very tender, about another half hour. Transfer the shanks to a platter and tent with foil. Boil the juices in the pot until thickened, about 15 min. Season to taste with salt and pepper and spoon over the shanks. Serve with brown rice or polenta.

Osso Buco is a classic braised meat dish. This recipe uses turkey legs, which are not only lower in fat but inexpensive. This dish can be made a day ahead and reheated when ready to serve.

TURKEY OSSO BUCO

2 T. olive oil

3 turkey legs, skin removed

1 cup chopped carrots

1 cup shopped parsnips (or use turnips is you don’t like parsnips)

½ cup chopped onion

2 t. minced garlic, or more, to taste

3 sprigs fresh thyme, or 1 t. dried

1 bay leaf

1 can (28 oz.) Italian-style peeled tomatoes

¼ cup shopped fresh parsley

1 ½ t. chopped orange peel

Heat oil in a heavy Dutch oven over med.-high heat. Season the turkey legs with salt and pepper. Brown the legs in the hot oil on all sides then transfer to a platter. Add carrots, parsnips, onion, 1 t. of the garlic, thyme and bay leaf to the pot and saute until the vegetables are almost tender but not brown, about 5 min. Return the turkey and any accumulated juices to the pot. Stir in tomatoes with their juices, breaking them up with a spoon. Bring to a boil.

Cover the pot and put it in a preheated 350-degree oven and braise the stew about 1 hr. and 10-20 min. until turkey is very tender. Transfer turkey legs to a work surface, cool slightly, then remove the turkey from the bones, discarding bones. Cube the meat and return to the pot. Discard the bay leaf and thyme sprigs. Season to taste with salt and pepper.

Mix together the parsley, orange peel and remaining garlic. Ladle the osso buco into bowls and sprinkle with the parsley mixture. Serves 6.

Margaret Walton can be reached at falwalcal@msn.com.