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Private George
Shannon |
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(1787 - 1836)
In 1787 George Shannon was born, a relative to Governor Shannon
of Kentucky and of Irish-Protestant descent. During a visit to
Pittsburgh he had a chance meeting with Lewis who was patiently
waiting for the completion of the keelboat that was to be used
on his expedition. Shortly afterwards Shannon enlisted on
October 19, 1803 and became one of the “Nine Young Men from
Kentucky” and the
youngest member of the expedition. He was
selected to be a member of the Permanent Party and was sent to
Camp Dubois.
In
1807, he was one of the force under Ensign Nathaniel Pryor which
attempted to return
Sheheke (Big White) to
his home among the Mandans.
He was
elected a member of the Kentucky House of Representatives in
1820 and 1822. He was a State senator from Missouri for a time,
then returned to law. He died suddenly in court at Palmyra,
Missouri, in 1836, aged forty-nine, and
he is buried in an unmarked grave in the Massie
Mill Cemetery one mile north of Palmyra.
Follow
Along Shannon's
Lost Trail
PRINT & PLAY
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ST. PATRICK'S DAY TRIBUTE TO GEORGE SHANNON |
 
ST.PATRICK'S DAY - TRIBUTE
George Shannon was the youngest member of the expedition and of Irish
descent. Shannon is mentioned in several journal entries due to his lack
of orientation. There were several occasions that Private Shannon was
sent out into the wilderness and found himself lost and hungry.
Enjoy the following recipe (Serves 6) --
Shannon's Irish Stew. It's
excellent!
2 lbs. Lamb (or rabbit) cut into stew sized cubes
3 Tbs. Olive Oil
2 large onions chopped
3 large potatoes
2 cloves of garlic ( crushed)
1 cup vegetable stock
1 cup Guinness Beer
4 medium carrots chopped
1 cup of frozen peas
2 bay leaves
1 tsp. Thyme
2 Tbs. Chopped parsley
Add oil to Dutch oven, heat and fry onions until golden brown. Add
crushed garlic and cook for 1 minute. Remove onion and garlic from
Dutch oven and put aside. Add lamb to oil and fry until brown on all
sides. Reduce heat and coat meat with flour, adding stock slowly to
thicken. Add Guinness and simmer for about 5 minutes. Add onions,
garlic, carrots, potatoes, herbs and season with salt and pepper. Stir
ingredients and simmer (covered for 1 - 2 hours). Add frozen peas 10
minutes before serving. Garnish with parsley and serve.
Learn more about George Shannon's Lost & Found episodes >>
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