NuWave Nutri-Po 13Q, Owner'S Manual

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44
Recipes
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 20 minutes, then 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, onions, garlic, and tomato paste to Pressure Cooker and sauté.
6. Add red wine to Pressure Cooker and deglaze any bits off the bottom.
7. Add stock, juices, zests, bay leaves, spices, and lamb to Pressure Cooker.
8. Close lid and lock in place.
9. Press “meat/stew” button set to 1 hour and 10 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, ensure it is set to 10 minutes, then press “start/stop” button
to thicken sauce.
13. Once sauce has thickened, pour over lamb and garnish with parsley.
Tip: Use beef stock in place of red wine.
Braised Lamb Shanks
Serves: 8-12
Ingredients:
12 lamb shanks
salt and freshly ground black pepper to
taste
1 cup flour
8 tablespoons olive oil
2 yellow onions, chopped
2 ribs celery, small diced
2 medium carrots, small diced
4 cloves garlic, smashed
6 tablespoons tomato paste
4 cups red wine
3 cups beef stock
4 bay leaves
2 teaspoons dried thyme
1 teaspoon dried oregano
2 oranges, juiced and zested
2 lemons, juiced and zested
fresh parsley, chopped