NuWave Nutri-Pot 10Q, Owner'S Manual

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54
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”, set to 12 minutes, then press “start/stop”.
4. Add olive oil to Cooker. Working in batches, sear lamb on all sides until
dark brown; set aside in covered dish.
5. Add carrots, celery, onions, garlic, and tomato paste 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.
8. Close lid and lock.
9. Press “meat/stew” and adjust for 35 minutes, then press “start/stop”.
10. When done, the pressure cooker will automatically go to the “warm”
feature and the pressure will release naturally. Turn the Pressure Release
Switch to "Release" until all pressure is released.
11. Carefully open lid, season lamb, remove the meat and set aside.
12. Press “sear”, set to 5 minutes, and press “start/stop” 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: 4-6
Ingredients:
6 lamb shanks
Salt and freshly ground black
pepper to taste
½ cup flour
4 tablespoons olive oil
1 yellow onion, chopped
1 rib celery, diced small
1 medium carrot, diced small
2 cloves garlic, smashed
3 tablespoons tomato paste
2 cups red wine
1½ cups beef stock
2 bay leaves
1 teaspoon dried thyme
½ teaspoon dried oregano
1 orange, juiced and zested
1 lemon, juiced and zested
Fresh parsley, chopped