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37
½ teaspoon freshly ground black pepper
2 teaspoons olive oil
2 onions, sliced
2 garlic cloves, finely chopped
1 cup dry white wine
2 tablespoons tomato paste
2 medium carrots, sliced
1 cup beef stock
1. Cut the brisket across the grain into 2 pieces.
Season the brisket on both sides with the salt
and pepper.
2. Put the olive oil into the cooking pot of the
Cuisinart
®
Multicooker and select Sauté/
Brown. Set the temperature to High and
press Start.
3. When the unit is preheated and the oil is hot,
brown the brisket, one piece at a time, about
5 minutes on each side.
4. Once both pieces of the brisket are well
browned, remove and reserve. Add the
onions and garlic to the pot. Stir well to
scrape up any brown bits that may remain
on the bottom of the pot. Sweat onions and
garlic until soft and fragrant, about 6 minutes.
Once soft, add wine and reduce until almost
completely evaporated. Stir in the tomato
paste and then add the brisket and any
accumulated juices back to the pot with the
carrots and beef stock. Press Stop.
5. Secure the lid and select Meat. Set the
pressure to High+, the time for 1 hour 30
minutes, and press Start.
6. When the tone sounds, allow pressure to
release naturally. Once all of the pressure
is completely released, carefully open lid
and then remove meat; let it rest for at
least 10 minutes, tented with aluminum foil.
Degrease the sauce by carefully blotting top
with layered paper towels. Taste and adjust
seasoning as desired.
NOTE: If time allows, and for best results,
refrigerate brisket and liquid overnight before
slicing and serving.
7. Slice the brisket against the grain so that the
meat does not fall apart. Serve with sauce.
Nutritional information per serving:
Calories 488 (68% from fat) • carb. 5g • pro. 30g
fat 36g • sat. fat 14g • chol. 144mg • sod. 407mg
calc. 36mg • fiber 1g
Lamb Shanks with Olives
and Prunes
The rich flavors in this dish come together
best a day after cooking. If time allows, plan
accordingly; you will be happy once you hear
the rave reviews.
Makes about 4 to 6 servings
4 lamb shanks (about 3 pounds)
1¼ teaspoons kosher salt, divided
½ teaspoon freshly ground black pepper
2 teaspoons olive oil
1 onion, chopped
4 garlic cloves, finely chopped
1 carrot, sliced
½ cup dry white wine
¼ cup tomato paste
2 cups chicken or beef broth, low sodium
1 cup green olives, pitted
1 cup prunes, pitted and chopped
1 teaspoon grated lemon zest
Chopped parsley
1. Season the lamb shanks on both sides with 1
teaspoon of the salt and the pepper.
2. Put the olive oil into the cooking pot of the
Cuisinart
®
Multicooker. Select Sauté/Brown,
set the temperature to High, and press Start.
3. Once the unit is preheated and the oil is
hot, brown the lamb, in 2 batches, about 8
minutes per side. Remove and reserve. Stir
in the onion and garlic. Cook until onion
and garlic are soft and fragrant, about 2 to
3 minutes. Stir in the carrot and cook for an
additional 2 minutes, to allow the carrot to
pick up flavor. Add the white wine and, using
a heatproof, nonmetal utensil, scrape up the
bottom, removing any brown bits that may
have been left behind. Cook until the wine
reduces by about half, about 1 to 2 minutes.
Stir in the tomato paste and cook over the
heat for 1 minute before stirring in the broth.
Add the shanks back to the pot with the
olives, prunes, and remaining salt.
Press Stop.
4. Secure the lid and select Meat. Set the
pressure to High+, the time for 40 minutes,
and press Start.
5. When the tone sounds, allow pressure
to release naturally. Once the pressure is
completely released, carefully open the lid.
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