Kambrook KPR600 Red Wine, Garlic & Root Vegetable Lamb Shanks, Baked Beans

35

Red Wine, Garlic & Root Vegetable Lamb Shanks

Serves 4– 6

3 tbsp olive oil

8 shallots (French if you can ﬁnd them)

peeled, halved

1 head garlic with the top cut off, peeled

1 cup plain ﬂour

4–6 medium lamb shanks

6 baby carrots peeled, tops removed

2 potatoes peeled, cut into 8 pieces

500ml beef stock

500ml tomato passata

¾ cup red wine

2 sprigs thyme

2 sprigs rosemary

2 sprigs marjoram

1. Using the ‘Sauté’ set ting on the

pressure cooker, heat th e oil and

sauté the shallot s and garlic until

golden.

2. In a b owl, toss the shanks i n the ﬂour

until well covered. Add the sh anks to

the pressure cooker, two a t a time,

and sauté until browne d. Add the

remaining ingred ients and stir well to

combine.

3. Se curely place and seal t he lid onto

the pressure cooker a nd ensure the

pressure release va lve is set to the

sealed positio n. Turn the selection

control dial to settin g ‘6’ and allow to

cook until the dial retu rns to OFF and

the heating light g oes out.

4. Rel ease the pressure fro m the pressure

cooker by turning the p ressure release

valve to the venting posit ion.

5. Rem ove the lamb shanks an d sauce

from the pressure cook ing bowl and

serve with pasta or m ashed potatoes.

Baked Beans

Serves 4– 6

1 tbsp oil

1 smoked pork hock, sliced off the bone

and diced

3 400g cans cannellini or white beans

drained

400g can diced tomatoes

2 brown onions, diced

2 garlic cloves, crushed

2 tbsp brown sugar

2 tbsp molasses

1 cup water

1 tsp salt

1. Using the ‘Sauté’ set ting on the

pressure cooker, heat th e oil and

sauté the diced oni on and pieces of

pork hock until lig htly browned. Add

the remaining ing redients and stir to

combine.

2. Se curely place and seal t he lid onto

the pressure cooker a nd ensure the

pressure release va lve is set to the

sealed positio n. Turn the selection

control dial to settin g ‘3’ and allow to

cook until the dial retu rns to OFF and

the heating light g oes out.

3. Rel ease the pressure fro m the pressure

cooker by turning the p ressure release

valve to the venting posit ion.

4. Se rve warm on toast.

Contents

Main Page Page Contents Kambrook Recommends Safety First IMPORTANT: Please retain your instruction book for future use. Important Safeguards For Your Kambrook Pressure Express Pressure Cooker Page Important Safeguards For All Electrical Appliances Your Kambrook Pressure Express Not Shown Using Your Kambrook Pressure Express Before First Use Using the Pressure Cooker Page Page The Control Dial Using the Saut Function Stainless Steel Trivet Page Pressure Express Cooking Guide The Settings Porridge Rice Cooking Guide White Rice MIN 2 cups | MAX 8 cups Brown Rice Preparing Vegetables Cuts of Meat Suitable Meat Cuts for Pressure Cooking How to Pot Roast Soup Legumes Trouble Shooting Guide Problem Possible Reason Solution Dos Dont The Dos and Donts of Pressure Cooking Never Care, Cleaning and Storage Care, Cleaning and Storage Page Handy Hits for Pressure Cooking Recipes Cooking with Pressure: Smoked Ham and Split Pea Soup 27 Green Curry Pumpkin Soup 1. 2. 3. 4. Tomato Passata and Meatballs 1. 2. 3. 4. Moroccan Chicken with Sicilian Olives and Preserved Lemon Cous Cous 5. 1. 2. 3. Honey Baked Pumpkin Risotto 5. 1. 2. 3. Ginger Chicken with Baby Snow Peas 1. 2. 3. 4. Massaman Curry 1. 2. 3. 4. Three Bean and Vegetable Stew 1. 2. 3. 4. Red Wine, Beef, Mushroom and Thyme Stew 4. 1. 2. 3. Red Wine, Garlic & Root Vegetable Lamb Shanks 4. Serves 4 6 1. 2.