Philips HD2137, Manual

Page: 20 / 70

Lamb shank and vegetable soup
1 tbsp. olive oil
4 french-trimmed lamb shanks
1 medium brown onion, chopped coarsely
2 baby fennel bulbs, sliced thinly
2 medium carrots, chopped coarsely
4 cloves garlic, crushed
2 fresh small red thai (serrano) chillies,
chopped finely
2 tsp. ground cumin
1 celery stick chopped
2 tsp. gound coriander
1 tsp. ground cinnamon
1.3L (5 cups) water
2 cups beef stock
400g canned diced tomatoes
400g canned chickpeas, drained, rinsed
¾ cup frozen baby peas
1 cup loosely packed fresh coriander leaves
INGREDIENTS
SERVES 6
or
Cooking time starts once pressure has been maintained.
Set the valve to "Seal" position. Check that the float valve is in the down position.
pressure
1 hr 10 mins 10 hrs 30 mins
slow Pre+Cooking time
1.
Add half the oil into the inner pot. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 10 minutes and press
START (Do not close the lid); cook lamb until browned all over.
2.
Add remaining oil into the same pot. Press SAUTÉ/SEAR LOW TEMP button, set cooking time for 4 minutes and press START
(Do not close the lid); cook onion, fennel, carrot, garlic, celery and chilli, stirring, until fragrant. Stir in the water, stock, tomatoes and chickpeas.
3.
Seal lid, cook on SLOW COOK LOW TEMP for 10 hours or cook on SOUP in Pressure cooking for 30 mins. Press START.
4.
Remove lamb from cooker. When cool enough to handle, remove meat from bones, shred meat; discard bones. Stir meat,
peas and coriander leaves into cooker. Season to taste.
20 Soup