40
Red Wine, Garlic & Root Vegetable
Lamb Shanks
Serves 6
3 tbsp olive oil
8 eshallots peeled, halved
1 head garlic with the base cut off, cloves
separated and peeled
¾
cup plain flour
6 medium lamb shanks, French trimmed
¾
cup red wine
6 baby carrots peeled, tops removed,
cut in half
2 potatoes peeled, cut into 8 pieces each
250ml beef stock
500ml tomato passata
2 sprigs thyme
2 sprigs rosemary
2 sprigs marjoram
Cooked pasta or mashed potatoes, to serve
1.
Turn the selection control dial to Sauté
to commence cooking. Wait around 2-3
minutes for the unit to heat. Sauté the
shallots and garlic until golden brown.
Remove from pan and set aside.
2.
In a separate bowl, toss the shanks in the
flour until well covered. Add the shanks
to the removable cooking bowl, two at a
time, and sauté until browned. Remove
from the pan and set aside. Add the red
wine and simmer until reduce to half.
Once sautéing is complete, turn the dial
back to OFF. Add eshallots and shanks plus
remaining ingredients into the removable
cooking bowl and stir until well combined.
3.
Lock the lid onto the cooker and move
the pressure release valve to the ‘sealing’
position.
4.
Turn the selection control dial to ‘Roast’ or
30 minutes to commence pressure cooking.
Allow to cook until the timer has counted
down to OFF.
5.
Turn the pressure release valve to the
venting position and remove lid once
depressurised.
6.
Remove the lamb shanks and sauce and
serve over pasta or mashed potatoes.
TIP:
French trimmed lamb shanks
will allow more shanks to fit into the
removable cooking bowl. Ask your
butcher to trim.
TIP:
Make homemade tomato passata
from the recipe on page 41 or bottled
tomato passata can be found in
supermarkets in the pasta sauce
section.
RECIPE NOTE:
Depending on the
amount of lamb shanks, this recipe
may need a further 20 minutes to cook.
Содержание KPR620
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