8
on the platter. Cover and lock lid in place.
Select High Pressure and set timer for 5
minutes. When audible beep sounds, use
Natural Pressure Release for 15 minutes,
and then use Quick Pressure Release to
complete. When float valve drops, turn off.
Remove lid, tilting away from you to allow
steam to disperse.
Remove veal shanks and place on a serving
platter. Cover loosely with foil. Season
sauce with remaining salt and pepper. Select
Simmer and cook the sauce for an additional
10 minutes to thicken slightly. Spoon sauce
over veal to serve.
Nutritional information per serving:
Calories 607 (20% from fat) • carb. 20g • pro. 100g
• fat 13g • sat. fat 4g • chol. 381mg • sod. 686mg
• calc. 179mg • fiber 4g
*To hold the veal in shape during cooking,
tie each shank around its circumference
with butcher’s twine. Remove string before
serving.
Veal Stifado
Makes about 8 cups
½
cup unbleached all-purpose flour
1
teaspoon kosher salt
½
teaspoon freshly ground pepper
2½
pounds veal cubes (1½ to 2 x
1 inch), trimmed of visible fat
2 to 3 tablespoons extra virgin olive oil
½
cup finely chopped onion
3
cloves garlic, peeled and finely
chopped
1½
teaspoons oregano
1½
teaspoons rosemary
1½
teaspoons thyme
1
teaspoon ground cumin
¹⁄³
cup dry white vermouth or dry white
wine (not Chardonnay)
2
cans (14 to 15 ounces. each) diced
tomatoes in thick juices
2
tablespoons red wine vinegar
1
whole cinnamon stick (3 to 4 inches)
1
bay leaf
1
pound small whole onions, peeled if
fresh, thawed if frozen
chopped fresh parsley and cooked
rice or pasta
Combine the flour, salt, and pepper in a large
bowl. Toss the veal cubes in the seasoned
flour to coat lightly; shake off and discard
excess flour.
Add 1 tablespoon of the oil to the cooking
pot of the Cuisinart
®
Electric Pressure
Cooker. Select Browning and let oil heat for
3 to 4 minutes. When oil is hot, cook the veal
cubes in batches, leaving space between
each piece of meat (to promote browning
and prevent steaming) until browned, about 3
to 5 minutes on each side, adding more oil a
little at a time as needed. Move meat as little
as possible while browning for best results.
Remove to a platter as meat is browned.
Select Sauté. Add chopped onion, garlic,
oregano, rosemary, thyme, and cumin to the
cooking pot. Cook, stirring for to 3 minutes
until the onion becomes translucent and the
herbs become aromatic. Stir in the vermouth/
wine and cook for minutes. Add the
tomatoes, vinegar, cinnamon stick, and bay
leaf to the cooking pot and stir. Return the
browned veal and any accumulated juices to
the cooking pot.
Cover and lock lid in place. Select High
Pressure and set timer for 9 minutes. When
pressure cooking is completed, use Quick
Pressure Release. Add onions to cooking
pot. Select High Pressure and set timer for 1
minute. Use Natural Pressure Release (about
15 to 0 minutes). Remove and discard bay
leaf and cinnamon stick before serving.
Serve Stifado with rice or pasta, garnished
with freshly chopped parsley.
Nutritional information per serving (per cup):
Calories 206 (33% from fat) • carb. 12g • pro. 21g
• fat 14g • sat. fat 2g • chol. 71mg • sod. 353mg
• calc. 67mg • fiber 3g
Braised Lamb Shanks
with Artichokes &
Olives
Lamb shanks are a delicious treat that benefit
from long, slow cooking – but the Cuisinart
®
Electric Pressure Cooker does them perfectly
in less than a third of the time.
Make 4 servings
½
cup unbleached all-purpose flour
1
teaspoon kosher salt
½
teaspoon freshly ground pepper
4
lamb shanks, about ¾ pound each
(no more than 7 inches long)
