Cuisinart CPC-600 Operations Instructions download pdf (Page 16)

4 lamb shanks, about ¾ pound each

(no more than 7 inches long)

1 tablespoon good quality olive oil

1 cup chopped onions

¾ cup diced (¼-inch) carrots

2 cloves garlic, peeled and chopped

1 tablespoon herbes de Provence

1 can (14- to 15-ounce) diced

tomatoes with juices

½ cup dry white wine

½ cup low-sodium chicken, veal or

beef broth or stock

1 bay leaf

jar (12-ounce) queen pimento-stuffed

green olives, drained

1 package (9-ounce) frozen artichoke

hearts, thawed but not cooked

kosher salt and freshly ground

pepper to taste

Combine flour, salt, and pepper. Dust lamb

shanks with seasoned flour. Add olive oil

to cooking pot of the Cuisinart

™

Electric

Pressure Cooker. Select Browning. When

oil is hot, add 2 lamb shanks and brown

evenly on all sides, about 5 to 10 minutes

total. Remove to a platter and repeat with

remaining 2 lamb shanks.

Select Sauté. Add onions, carrots, garlic,

and herbes de Provence to cooking pot.

Cook for 3 to 5 minutes, until onions become

translucent. Stir in tomatoes, wine, stock,

and bay leaf. Return lamb shanks and any

accumulated juices to the cooking pot,

spooning some of the liquid and vegetable

mixture over the shanks. Cover and lock lid

in place. Select High Pressure and set timer

for 24 minutes. When audible beep sounds,

allow 10 minutes Natural Pressure Release,

then use Quick Pressure Release to release

remaining pressure. Remove lid carefully,

tilting away from you to allow steam to

disperse. Remove lamb shanks to a warm

platter and cover loosely with foil, place in a

slow (200°F) oven to Keep Warm.

Add olives and artichokes to cooking pot.

Select Simmer and cook, uncovered for 10

to 15 minutes to thicken slightly. Taste and

adjust seasonings with salt and pepper.

Spoon sauce over lamb shanks to serve.

Nutritional information per serving:

Calories 491 (40% from fat) • carb. 24g • pro. 42g

• fat 22g • sat. fat 5g • chol. 132mg • sod. 1000g

• calc. 65mg • fiber 5g

Pork Chops with

Balsamic, Onions & Figs

Makes 4 servings

4 pork loin chops, bone in, well

trimmed of excess fat, about

¾- to 1-inch thick each

1 teaspoon kosher salt, divided

½ teaspoon freshly ground black

pepper

½ tablespoon unsalted butter

½ tablespoon good quality olive oil

3 cups sliced onions (about 1 pound,

peeled, sliced vertically)

2 cloves garlic, peeled and chopped

1 teaspoon thyme

3 tablespoons aged balsamic vinegar

2 tablespoons dry white wine or

vermouth

¹⁄

cup chicken stock

10 ounces dried figs

Season pork chops with ½ teaspoon salt

and pepper. Add butter and olive oil to

the cooking pot of the Cuisinart

™

Electric

Pressure Cooker. Select Browning. When

hot add 2 pork chops and brown for 3 to 4

minutes on each side. Transfer to a plate and

brown remaining 2 pork chops, transfer to

the plate.

Select Sauté and add the onions, garlic and

thyme to the cooking pot. Cook, stirring

for 3 to 4 minutes, until onions become

translucent. Add balsamic vinegar and cook

until reduced by half. Add wine, chicken

stock, and remaining ½ teaspoon salt. Cook

for 1 minute. Return pork chops to the

cooking pot, topping with some of the onion

mixture. Add figs on top. Cover and lock lid

in place. Select High Pressure and set timer

for 9 minutes. When audible beep sounds

use Quick Pressure Release to release

pressure. Turn off. Remove lid carefully, tilting

away from you to allow steam to disperse.

Transfer pork chops, onions and figs to a

warm platter with the pan juices and serve.

If desired, cover pork chops, onions and figs

loosely with a sheet of aluminum foil and

place in a warm (200°F) oven. Select Simmer

and reduce pan juices by half until slightly

syrupy. Pour over pork chops and serve.

Nutritional information per serving:

Calories 504 (23% from fat ) • carb. 62g • pro. 37g

• fat 13g • sat. fat 5g • chol. 99mg • sod. 454mg

• calc. 166mg • fiber 8g

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Cuisinart CPC-600 Operations Instructions Page 16

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