27
4.
Season pork with salt and pepper, then brown in bacon fat in pressure cooker for about 6
minutes per side.
5.
Remove pork and set aside.
6.
Add onions and garlic to pressure cooker and sauté for about 5 minutes.
7.
Add spices to pressure cooker and cook for 1 minute.
8.
Add all remaining ingredients to pressure cooker, and stir to combine.
9.
Return pork and bacon to pressure cooker.
10.
Close lid and lock in place.
11.
Set timer to 45 minutes, then press “start/stop” button.
12.
Once finished, the pressure cooker will automatically go to the “warm” feature and the
pressure will release naturally.
13.
Remove pork and let it rest for 10-15 minutes.
14.
Shred pork and return to pressure cooker and toss with sauce until thoroughly coated.
BRAISED LAMB SHANKS
Serves: 4-6 people
Ingredients:
6 lamb shanks
2 cloves garlic (smashed)
Salt & freshly ground black pepper to taste
3 tablespoons tomato paste
½ cup flour
2 cups red wine
4 tablespoons olive oil
1 ½ cups beef stock
1 yellow onion (chopped)
2 bay leaves
1 rib celery (small diced)
1 teaspoon dried thyme
1 medium carrot (small diced)
½ teaspoon dried oregano
1 lemon (juiced and zested)
1 orange (juiced and zested)
Fresh parsley (chopped)
Directions:
1.
Place flour in shallow wide dish.
2.
Season lamb with salt and pepper and dredge in flour to coat well.
3.
Press “sear” button, set to 12 minutes, the press “start/stop” button.
4.
Add olive oil to pressure cooker and, working in batches, sear lamb on all sides until dark
brown and set aside in covered dish.
5.
Add carrots, celery and onions to pressure cooker and sauté for 2-3 minutes.
6.
Add red wine to pressure cooker and deglaze, scraping any bits with a non-abrasive utensil.
7.
Add stock, juices, zests, bay leaves and lamb to pressure cooker.
8.
Close lid and lock in place.
9.
Set timer to 35 minutes, then press “start/stop” button.
10.
Once finished, the pressure cooker will automatically go to the “warm” feature, and the
pressure will release naturally.
11.
Carefully open lid, season lamb and set aside.
12.
Press “sear” button, set for 5 minutes, then press “start/stop” button to thicken sauce.
13.
Once sauce has thickened, pour over lamb and garnish with parsley.
Tips: Use grape juice or beef stock in place of red wine.
