Manual Cuisinart CPC-600 Series (page 15 of 19) (English)

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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

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 Series Manual

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