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RecipesRecipes
Directions:
1. Place our in a shallow, wide dish.
2. Season lamb with salt and pepper and dredge in our to coat well.
3. Press “sear”, set to 20 minutes, and press “start/stop”.
4. Add olive oil to cooker. Working in batches, sear lamb on all sides until
dark brown; set aside in covered dish.
5. Add carrots, celery, onions, garlic, and tomato paste and sauté.
6. Add red wine to Pressure Cooker and deglaze any bits off the bottom.
7. Add stock, juices, zests, bay leaves, spices, and lamb.
8. Close lid and lock.
9. Press “meat/stew”, set to 1 hour and 10 minutes, and press “start/stop”.
10. When done, the pressure cooker will automatically go to the “warm”
feature and the pressure will release naturally. Turn the Pressure Release
Switch to “Release” until all pressure is released.
11. Carefully open lid, season lamb, remove the meat and set aside.
12. Press “sear”, set to 10 minutes, and press “start/stop” to thicken sauce.
13. Once sauce has thickened, pour over lamb and garnish with parsley.
Tip: Use beef stock in place of red wine.
Braised Lamb Shanks Serves: 8-12
Ingredients:
12 lamb shanks
Salt and freshly ground black pepper
to taste
1 cup our
8 tablespoons olive oil
2 yellow onions, chopped
2 ribs celery, diced small
2 medium carrots, diced small
4 cloves garlic, smashed
6 tablespoons tomato paste
4 cups red wine
3 cups beef stock
4 bay leaves
2 teaspoons dried thyme
1 teaspoon dried oregano
2 oranges, juiced and zested
2 lemons, juiced and zested
fresh parsley, chopped
Directions:
1. Scrub mussels and run under running water to clean. Remove beard
protruding from shell and throw away any mussels that are cracked or
already opened.
2. Press “sear”, set to 18 minutes, and press “start/stop”.
3. Melt butter in pressure cooker and add shallots, garlic, thyme, and bay
leaves and cook 4-6 minutes.
4. Add white wine and mussels.
5. Close lid and lock.
6. Press “sh” and adjust for 4 minutes, and press “start/stop”.
7. When done, the pressure cooker will automatically go to the “warm”
feature and the pressure will release naturally. Turn the Pressure Release
Switch to “Release” until all pressure is released.
8. Transfer mussels to serving dish, reserving liquid in Pressure Cooker.
Discard any mussels that did not open.
9. Press “sear”, set to 14 minutes, and press “start/stop”.
10. Bring liquid up to a simmer. Stir in parsley and heavy cream and season
with black pepper.
11. Pour sauce over mussels and serve immediately.
Tip: Use chicken stock in place of white wine.
Sailor’s Mussels Serves: 12-16
Ingredients:
8 pounds mussels
6 tablespoons butter, divided
2 large shallots, nely chopped
4 cloves garlic, minced
4 sprigs fresh thyme
2 bay leaves
3 cups white wine
½ cup parsley, minced
1 cup heavy whipping cream
Pinch ground black pepper
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