Moroccan Lamb Shanks; Spoon Lamb - AEG precision EPC 6000 Owner's Handbook Manual

MOROCCAN LAMB SHANKS

Recipe by Silwood School of Cookery
Serves 4
1 onion, chopped
oil, for frying
10ml ground cumin
15ml paprika
5ml freshly ground black pepper
10ml ground coriander
2 ml cayenne pepper
1
/
2
2 ml turmeric
1
/
2
2 cloves garlic, finely chopped
60ml lemon juice
75ml fresh coriander, finely chopped
4 small lamb shanks (they must fit into
the pressure cooker)
125ml red wine
±300ml lamb or beef stock
1 Select Sauté and sauté the onions in a
little oil until light golden. Add cumin,
paprika, pepper, ground coriander,
cayenne pepper, turmeric and garlic.
Sauté for 1 minute.
2 Brown the shanks in a pan in a little oil
to give them colour. Place shanks in the
pressure cooker and add lemon juice,
fresh coriander, red wine and enough
stock to just cover the shanks. Select
High Pressure and set the timer for 60
minutes. When audible beep sounds, use
Quick Pressure Release to release
pressure. When the float valve drops,
turn the pressure cooker off. Remove the
lid carefully, tilting away from you to allow
steam to disperse. Remove the shanks
from the pressure cooker. The shanks
should be very tender.
3 Select Sauté and reduce the sauce to
thicken. Season with salt and pepper and
pour sauce over the shanks.
Serve with couscous.

SPOON LAMB

Recipe by Silwood School of Cookery
Serves 4 - 6
This lamb is so tender it is served with a
spoon not carved.
1 leg of lamb that will fit into the
pressure cooker
60ml oil, for frying
1 onion, chopped
2 cloves garlic, crushed
30ml rosemary, chopped
1 tin Italian tomatoes, chopped
500ml lamb or beef stock
250ml Port or Sherry
salt and pepper, to taste
1 Brown the leg of lamb in a pan in a little
oil to give it colour.
2 Select Sauté and sauté the onions in a
little oil until light golden.
3 Add garlic and rosemary, sauté for 2
minutes. Add chopped tomatoes with their
juices, the stock and the wine, bring to a
simmer.
4 Place lamb into the sauce. Select High
Pressure and set the timer for 80 minutes.
When audible beep sounds, use Quick
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse. The lamb should be
falling off the bone, carefully remove to
a platter.
5 Thicken sauce by adding a little slaked
cornflour. Select Sauté and bringing to a
simmer.
6 Season with salt and pepper, pour over
the lamb.
Serve with mashed potato or rice. (See
page 4 and 5)
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