Cuisinart CPC-600 Operations Instructions download pdf (Page 18)

Cook mushrooms, shallots, and garlic with 2

teaspoons of the sage in ½ tablespoon each

butter and olive oil in 12-inch skillet, until

browned and have given up all liquid, about

15 to 20 minutes. Stir in remaining sage. Let

cool completely. Combine 3 tablespoons of

the flour with ½ teaspoon of the salt and all

the pepper; reserve. Combine remaining 2

tablespoons of the flour with 1 cup of the

chicken broth/stock and stir with a whisk.

Place veal roast on work surface, cut side

up. Line cut side with prosciutto, leaving an

overhang on opposite sides of the center of

about 4 inches. Arrange all but ¼ cup of the

cooled cooked mushroom mixture over the

center of the prosciutto where the overhangs

are. Fold the lengths of prosciutto over the

mushroom mixture, then roll and tie the roast

with butcher’s twine at one-inch intervals.

Dust the roast with the seasoned flour

mixture.

Select Browning and heat the remaining

olive oil in the cooking pot of the Cuisinart

™

Electric Pressure Cooker. When hot, add the

roast and brown on all sides, about 10 to 15

minutes. Remove and reserve. Select Sauté

and add chopped onion, carrot, celery, garlic,

reserved mushroom mixture, and remaining

salt to the pan. Cook for 2 to 3 minutes

until the onion becomes translucent. Add

the remaining ½ cup of chicken stock to the

cooking pot along with the wine. Place the

trivet/rack in the cooking pot and arrange the

roast on the rack. Cover and lock lid in place.

Select High Pressure and set timer for 10

minutes per pound (the roast weight before

stuffing, i.e., if roast weighs 3.30 pounds, set

timer for 33 minutes – the weight is important

so that roast will not be overcooked). When

audible beep sounds, use Natural Pressure

Release to release pressure. Turn off. When

float valve drops, remove lid carefully, tilting

away from you to allow steam to disperse.

Remove roast, place on a platter and cover

loosely with foil.

Use a hand blender to carefully purée solids

in cooking pot until smooth, taking care not

to scratch the nonstick cooking pot. Select

Simmer. Add the stock/flour mixture and

simmer until slightly thickened. About 5 to

10 minutes, just long enough for the roast to

rest before slicing.

Slice roast into ½-inch thick slices and serve

with sauce.

Nutritional information per serving:

Calories 325 (32% from fat) • carb. 13g • pro. 40g

• fat 11g • sat. fat 3g • chol. 135mg • sod. 721mg

• calc. 50mg • fiber 135mg

Veal Shanks with

Mushrooms

& Sun-Dried Tomatoes

Makes 6 servings

½ cup unbleached all-purpose flour

2 teaspoons kosher salt, divided

1 teaspoon freshly ground black

pepper, divided

6 meaty veal shanks, about 10 to 12

ounces each, cross-cut about 1¼

to 1½-inches thick, tied with

butcher’s twine*

2 tablespoons extra virgin olive oil

12 ounces cremini mushrooms, cleaned

and quartered

½ cup chopped shallot

½ cup chopped carrot

¼ cup chopped celery

1 tablespoon herbes de Provence

½ cup dry white wine or vermouth

½ cup sun-dried tomato halves (dry,

not oil packed)

¹⁄

cup low-sodium chicken broth or

stock

Combine flour with 1 teaspoon of the salt

and ½ teaspoon of the pepper. Dust veal

shanks with seasoned flour, shaking off

excess.

Select Browning and add 1 tablespoon of the

olive oil to the cooking pot of the Cuisinart

™

Electric Pressure Cooker. When the oil is

hot, add 2 of the veal shanks to the pot

and brown well on each side, about 3 to 5

minutes per side. Remove to a platter and

continue until all are browned.

Add the remaining olive oil to the cooking pot

and when hot, add the mushrooms. Cook for

several minutes until nicely browned. Turn

off. Select Sauté. Add the shallot, carrot,

celery and herbes de Provence. Cook for 2 to

3 minutes, until the shallots are translucent.

Add wine and reduce by half. Stir in the

sun-dried tomatoes and chicken stock.

Remove about two thirds of the vegetable

mixture from the cooking pot and reserve.

Arrange the veal shanks in the cooking pot

in 2 layers. Spoon the reserved vegetables

over the veal and add any juices that may

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Cuisinart CPC-600 Operations Instructions Page 18

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