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24
Braised Lamb Shanks with
Squash and Peas
3 Servings
INGREDIENTS
3 small lamb shanks
Kosher salt and freshly ground black pepper
1 teaspoon chopped fresh rosemary
2 tablespoons extra-virgin olive oil
1 medium or large onion, chopped
2 medium carrots, peeled and chopped
2 teaspoons minced fresh garlic
1/2 cup dry red wine
1 cup drained canned diced tomatoes
1 1/2 cups beef stock or good-quality canned beef broth
1 cup peeled fresh pearl onions or frozen pearl onions
1 cup pattypan squash, cut into 1/2-inch cubes (about 1 heaping cup)
1/2 cup frozen tiny peas Fresh rosemary sprigs for garnish
2 tablespoons chopped fresh flat-leaf parsley for garnish
METHOD
1.
Season shanks with salt, pepper and rosemary.
2.
Set timer to 20 minutes and let pressure cooker preheat for 5 minutes with
the lid off.
3.
Add the oil to the pressure cooker.
4.
When oil is hot, brown shanks evenly in batches. Set browned shanks
aside.
5.
Remove cooking pot and drain the fat.
6.
Replace cooking pot then add onion, carrots and garlic. Cook for a couple
of minutes.
7.
Add red wine and begin scraping the bits up from the bottom of the pan.
8.
Add shanks back to the pressure cooker.
9.
Add tomatoes, beef broth, and pearl onions; secure lid.
10.
Set Pressure Release Device to SEAL and reset timer to 40 minutes.
11.
When cooking is complete, let pressure release naturally.
12.
Remove lid then add pattypan squash and peas. Reset timer to 3 minutes
and cook until peas and squash are heated through.
13.
Remove shanks and vegetables to a platter and keep warm by covering
with foil.
14.
Remove as much fat from the pressure cooker as you can.
15.
Reset timer to 3 additional minutes, bring sauce to a boil and skim off fat
that rises to surface.
16.
Taste sauce and adjust seasoning if desired.
17.
Pour sauce over lamb shanks and vegetables.
18.
Garnish with rosemary sprigs and parsley.
Savory Squash Soup
4 Servings
INGREDIENTS
1 butternut squash
6 tablespoons unsalted butter
1 white onion (about 4 ounces), peeled, trimmed, and finely diced
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground white pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
3 cups homemade chicken or vegetable stock, or store-bought, heated
1/2 cup heavy cream
1 sprig of fresh rosemary
GARNISH
1 recipe Cranberry Relish (see page 39)
1 recipe Cardamom Cream (see page 39)
1/2 recipe Spiced Caramelized Pecans (see page 25)
4 tablespoons pumpkin seed oil
METHOD
1.
Cut squash in half and discard seeds.
2.
Cut off outside peeling from squash and cut into 2-inch pieces.
3.
Place all soup ingredients, except cream, into pressure cooker; secure lid.
4.
Set Pressure Release Device to SEAL and timer to 20 minutes.
5.
When cooking is complete, let pressure release naturally.
6.
Remove lid then discard the rosemary sprig.
7.
Using an immersion blender with a stainless steel wand, pureé soup on
lowest setting while adding cream.
8.
To serve, ladle soup into heated bowls. Place a tablespoon of Cranberry
Relish in center; top with a dollop of Cardamom Cream; then sprinkle with
chopped pecans. Drizzle pumpkin seed oil over soup.