NuWave Nutri-Pot 33501, Owner'S Manual & Complete Recipe Book, Page: 44 / 82

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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, 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 for 24-6 minutes.
6. Add red wine to Pressure Cooker and deg-laze 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 70 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 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 onion, chopped
2 rib celery, small diced
2 medium carrot, small diced
4 cloves garlic, smashed
6 tablespoons tomato paste
4 cups red wine
3 cups beef stock
4 bay leaves
2 teaspoon dried thyme
1 teaspoon dried oregano
2 orange, juiced and zested
2 lemon, juiced and zested
Fresh parsley, chopped
Braised Lamb Shanks