15
Italian-Style Beef Shanks
6 beef shanks (about 5 pounds),
1¼ inches thick
2 teaspoons salt
½ teaspoon black pepper
1 tablespoon olive oil
2 medium carrots, chopped
1 large onion, chopped
5 cloves garlic, minced
1 tablespoon tomato paste
½ cup red wine
1 tablespoon za’atar seasoning*
1 (14.5-ounce) can diced tomatoes
• • • • • • •
Gremolata
(recipe below)
*Tip: Za’atar is a Middle-Eastern spice
blend. If za’atar is not available, make
your own using the following recipe.
Za’atar substitute:
Combine 1¾ teaspoon dried thyme, ½ teaspoon
sesame seeds, ½ teaspoon lemon zest, ⅛ teaspoon
dried oregano, and ⅛ teaspoon salt.
Season meat with salt and pepper. With cooking pot in cooker body, select
the BROWN function, press start, and preheat cooker. Add oil; brown meat
on both sides. Remove from cooker and press cancel.
Add carrots, onion, garlic, and tomato paste to cooking pot; select the
SAUTÉ function, press start, and sauté 3 minutes. Press cancel.
Place shanks on top of vegetables. Add wine, za’atar, and tomatoes. Close
and secure cover. Place quick pressure release valve on vent pipe. Select
RIBS function, adjust time to 30 minutes, and press start.
When time is up, use natural pressure release. Remove shanks and vege-
tables to a warm dish. Press cancel. Skim excess fat from surface of the
sauce. Select the SAUTÉ function and press start. Simmer for 10 minutes
or until liquid is reduced to desired consistency. Serve sauce with shanks.
Top with gremolata.
6 servings
Gremolata
¼ cup chopped fresh parsley
2 cloves garlic, minced
1 tablespoon lemon zest
2 teaspoons capers, chopped
Stir parsley, garlic, zest, and capers together. Top each shank with
gremolata.
6 servings
Pulled Pork
1 tablespoon vegetable oil
6 pounds boneless pork shoulder,
trimmed and cut into 3-inch pieces
1 (14.5-ounce) can diced tomatoes
¼ cup red wine vinegar
2 medium onions, coarsely chopped
6 cloves garlic
2 tablespoons Worcestershire sauce
2 tablespoons packed brown sugar
2 tablespoons adobo seasoning
¼ teaspoon black pepper
• • • • • • •
¼ cup tomato paste
With cooking pot in cooker body, select the BROWN function, press start,
and preheat cooker. Add oil; brown pork pieces on two sides. Press cancel.
Combine tomatoes, vinegar, onion, garlic, Worcestershire, brown sugar,
adobo seasoning, and pepper in blender; purée until smooth. Pour over
pork. Close and secure cover. Place quick pressure release valve on vent
pipe. Select the ROAST function, adjust time to 50 minutes, and press start.
When time is up, use natural pressure release. Press cancel.
Remove pork to baking sheet. Remove and discard any fat or connective
tissue. Using two forks, shred meat; set aside.
Skim excess fat from surface of the sauce. Select the SAUTÉ function, stir
tomato paste into sauce, and press start. Heat until sauce boils and thickens.
Press cancel. Return shredded pork to cooking pot; stir until pork is evenly
coated with sauce. Let stand 10 to 15 minutes until meat has absorbed most
of the sauce.
20 servings (serving size ½ cup)
