Cuisinart CPC-600 Operations Instructions download pdf (Page 17)

have accumulated on the platter. Cover and

lock lid in place. Select High Pressure and

set timer for 25 minutes. When audible beep

sounds, use Natural Pressure Release for

15 minutes, and then use Quick Pressure

Release to complete. When float valve drops,

turn off. Remove lid, tilting away from you to

allow steam to disperse.

Remove veal shanks and place on a serving

platter. Cover loosely with foil. Season

sauce with remaining salt and pepper. Select

Simmer and cook the sauce for an additional

10 minutes to thicken slightly. Spoon sauce

over veal to serve.

Nutritional information per serving:

Calories 607 (20% from fat) • carb. 20g • pro. 100g

• fat 13g • sat. fat 4g • chol. 381mg • sod. 686mg

• calc. 179mg • fiber 4g

*Tie the shanks using butcher’s twine to

hold the veal in shape during cooking by

tying each shank around its circumference.

Remove string before serving.

Veal Stifado

Makes about 8 cups

½ cup unbleached all-purpose flour

1 teaspoon kosher salt

½ teaspoon freshly ground pepper

2½ pounds veal cubes (1½-2 x

1 inch), trimmed of visible fat

2-3 tablespoons extra virgin olive oil

¹⁄

cup dry white vermouth or dry white

wine (not Chardonnay)

½ cup finely chopped onion

3 cloves garlic, peeled and finely

chopped

1½ teaspoons oregano

1½ teaspoons rosemary

1½ teaspoons thyme

1 teaspoon ground cumin

¹⁄

cup dry white vermouth or dry white

wine (not Chardonnay)

2 cans (14-15 oz. each) diced

tomatoes in thick juices

2 tablespoons red wine vinegar

1 whole cinnamon stick (3-4 inches)

1 bay leaf

1 pound small whole onions, peeled if

fresh, thawed if frozen

chopped fresh parsley and cooked

rice or pasta

Combine the flour, salt, and pepper in a large

bowl. Toss the veal cubes in the seasoned

flour to coat lightly; shake off and discard

excess flour.

Add 1 tablespoon of the oil to the cooking

pot of the Cuisinart

™

Electric Pressure

Cooker. Select Browning and let oil heat for

3 to 4 minutes. When oil is hot, cook the veal

cubes in batches, leaving space between

each piece of meat (to promote browning

and prevent steaming) until browned, about 3

to 5 minutes on each side, adding more oil a

little at a time as needed. Move meat as little

as possible while browning for best results.

Remove to a platter as meat is browned.

Turn off. Select Sauté. Add chopped onion,

garlic, oregano, rosemary, thyme, and cumin

to the cooking pot. Cook, stirring for 2 to 3

minutes until the onion becomes translucent

and the herbs become aromatic. Stir in the

vermouth/wine and cook for 2 minutes. Add

the tomatoes, vinegar, cinnamon stick, and

bay leaf to the cooking pot and stir. Return

the browned veal and any accumulated

juices to the cooking pot. Turn off.

Cover and lock lid in place. Select High

Pressure and set timer for 9 minutes. When

pressure cooking is completed, use Quick

Pressure Release. Add onions to cooking

pot. Select High Pressure and set timer for 1

minute. Use Natural Pressure Release (about

15 to 20 minutes). Remove and discard bay

leaf and cinnamon stick before serving.

Serve Stifado with rice or pasta, garnished

with freshly chopped parsley.

Nutritional information per serving (per cup):

Calories 206 (33% from fat) • carb. 12g • pro. 21g

• fat 14g • sat. fat 2g • chol. 71mg • sod. 353mg

• calc. 67mg • fiber 3g

Braised Lamb Shanks

with Artichokes &

Olives

Lamb shanks are a delicious treat that benefit

from long, slow cooking – but the Cuisinart

™

Electric Pressure Cooker does them perfectly

in less than a third of the time.

Make 4 servings

½ cup unbleached all-purpose flour

1 teaspoon kosher salt

½ teaspoon freshly ground pepper

1 2 ... 12 13 14 15 16 17 18 19 20 21 22 ... 44 45

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Cuisinart CPC-600 Operations Instructions Page 17

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