Use and Care Manual

2726
Italian-Style Beef Shanks
6 beef shanks (about 5 pounds),
1¼ inches thick
2 teaspoons salt
½ teaspoon black pepper
1 tablespoon olive oil
2 medium carrots, chopped
1 large onion, chopped
5 cloves garlic, minced
1 tablespoon tomato paste
½ cup red wine
1 tablespoon za’atar seasoning*
1 (14.5-ounce) can diced tomatoes
• • • • • • •
Gremolata (recipe below)
*Tip: Za’atar is a Middle-Eastern spice blend. If
za’atar is not available, make your own using the
following recipe.
Za’atar substitute:
Combine 1¾ teaspoon dried thyme, ½ teaspoon
sesame seeds, ½ teaspoon lemon zest, ⅛ teaspoon
dried oregano, and ⅛ teaspoon salt.
Season meat with salt and pepper. With
cooking pot in cooker body, select the
BROWN function, press start, and preheat
cooker. Add oil; brown meat on both
sides. Remove from cooker and press
cancel.
Add carrots, onion, garlic, and tomato
paste to cooking pot; select the SAUTÉ
function, press start, and sauté 3 minutes.
Press cancel.
Place shanks on top of vegetables. Add
wine, za’atar, and tomatoes. Close and
secure cover. Place quick pressure release
valve on vent pipe. Select RIBS function,
adjust time to 30 minutes, and press start.
When time is up, use natural pressure
release. Remove shanks and vegetables to
a warm dish. Press cancel. Skim excess
fat from surface of the sauce. Select the
SAUTÉ function and press start. Simmer
for 10 minutes or until liquid is reduced
to desired consistency. Serve sauce with
shanks. Top with gremolata.
6 servings
Gremolata
¼ cup chopped fresh parsley
2 cloves garlic, minced
1 tablespoon lemon zest
2 teaspoons capers, chopped
Stir parsley, garlic, zest, and capers
together. Top each shank with gremolata.
6 servings
Pulled Pork
1 tablespoon vegetable oil
6 pounds boneless pork shoulder,
trimmed and cut into 3-inch pieces
1 (14.5-ounce) can diced tomatoes
¼ cup red wine vinegar
2 medium onions, coarsely chopped
6 cloves garlic
2 tablespoons Worcestershire sauce
2 tablespoons packed brown sugar
2 tablespoons adobo seasoning
¼ teaspoon black pepper
• • • • • • •
¼ cup tomato paste
With cooking pot in cooker body, select
the BROWN function, press start, and
preheat cooker. Add oil; brown pork
pieces on two sides. Press cancel.
Combine tomatoes, vinegar, onion, garlic,
Worcestershire, brown sugar, adobo
seasoning, and pepper in blender; purée
until smooth. Pour over pork. Close and
secure cover. Place quick pressure release
valve on vent pipe. Select the ROAST
function, adjust time to 50 minutes, and
press start.
When time is up, use natural pressure
release. Press cancel.
Remove pork to baking sheet. Remove
and discard any fat or connective tissue.
Using two forks, shred meat; set aside.
Skim excess fat from surface of the sauce.
Select the SAUTÉ function, stir tomato
paste into sauce, and press start. Heat until
sauce boils and thickens. Press cancel.
Return shredded pork to cooking pot; stir
until pork is evenly coated with sauce.
Let stand 10 to 15 minutes until meat has
absorbed most of the sauce.
20 servings (serving size ½ cup)