COOKS ESSENTIALS K41143, Рецепты

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6 lamb shanks
salt and freshly ground black pepper
½ cup flour, for dredging
4 tablespoons olive oil
1 yellow onion, chopped
1 rib celery, diced
1 carrot, diced
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, zested
1 lemon, zested
fresh parsley, chopped
Braised Lamb Shanks
Directions
1. Pre-heat the pressure cooker using the BROWN setting.
2. Season the lamb with salt and freshly ground black pepper and dredge the shanks in the flour.
Add the oil to the cooker and sear the shanks on all sides until deep brown in color. Remove the
shanks and set aside. Drain off any excess oil.
3. Add the onion, carrot and celery to the cooker and sauté for 5 minutes, or until soft. Add the
tomato paste and garlic and cook for another minute.
4. Deglaze the cooker with the red wine, scraping up any brown bits on the bottom of the cooker.
Bring the wine to a simmer for 3 minutes. Add the stock, bay leaf, spices, orange and lemon zests,
and return the shanks to the cooker. Lock the lid in place.
5. Pressure cook on HIGH for 35 minutes.
6. Let the pressure drop NATURALLY and carefully remove the lid.
7. Remove the lamb from the cooker and set aside. Return the pressure cooker to the BROWN
setting and reduce the sauce to thicken it a little. Pour the sauce over the rested lamb shanks and
garnish with the chopped parsley.
Serves 6
2 teaspoons chili powder
1 teaspoon smoked paprika
2 teaspoons salt
12 chicken drumsticks
2 tablespoons vegetable oil
1 onion, finely chopped
1 cup roasted red pepper strips, chopped
½ teaspoon dried thyme
1½ cups quinoa
2½ cups chicken stock
1 teaspoon salt
freshly ground black pepper
¼ cup chopped fresh parsley or green onions
Chili-rubbed Drumsticks with Roasted Red Pepper Quinoa
Directions
1. Combine the chili powder, paprika and salt in a zipper lock plastic bag. Add the chicken drum-
sticks and shake around until evenly coated. If you have time to leave the chicken with the rub for up
to 30 minutes, do so. Otherwise, proceed with the recipe.
2. Pre-heat the pressure cooker using the BROWN setting.
3. Add 1 tablespoon of the oil to the cooker and sear the drumsticks until well browned on all sides.
Remove to a side plate and reserve.
4. Add the remaining oil to the cooker and cook the onion until tender. Add the roasted red pepper
strips and thyme and stir. Add the quinoa and stir to coat with the oil. Add the chicken stock and salt
and then return the chicken legs to the cooker, placing them on top of the rice. Lock the lid in place.
5. Pressure cook on HIGH for 8 minutes.
6. Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid. Remove the
chicken to a side plate and fluff the quinoa with a fork. Serve the chicken and quinoa together and
sprinkle with chopped parsley.
Serves 4 to 6