Cuisinart EPC-1200PC Instructions and Recipes - Page 27

Cook mushrooms, shallots, and garlic with 2 teaspoons of the sage in ½ tablespoon each butter and olive oil in 12-inch skillet, until browned and have given up all liquid, about 15 to 20 minutes. Stir in remaining sage. Let cool completely. Combine 3 tablespoons of the flour with ½ teaspoon of the salt and all the pepper; reserve. Combine remaining 2 tablespoons of the flour with 1 cup of the chicken broth/stock and stir with a whisk. Place veal roast on work surface, cut side up. Line cut side with prosciutto, leaving an overhang on opposite sides of the center of about 4 inches. Arrange all but ¼ cup of the cooled cooked mushroom mixture over the center of the prosciutto where the overhangs are. Fold the lengths of prosciutto over the mushroom mixture, then roll and tie the roast with butcher's twine at one-inch intervals. Dust the roast with the seasoned flour mixture. Select Browning and heat the remaining olive oil in the cooking pot of the Cuisinart® Electric Pressure Cooker. When hot, add the roast and brown on all sides, about 10 to 15 minutes. Remove and reserve. Select Sauté and add chopped onion, carrot, celery, garlic, reserved mushroom mixture, and remaining salt to the pan. Cook for 2 to 3 minutes until the onion becomes translucent. Add the remaining ½ cup of chicken stock to the cooking pot along with the wine. Place the trivet/rack in the cooking pot and arrange the roast on the rack. Cover and lock lid in place. Select High Pressure and set timer for 10 minutes per pound (the roast weight before stuffing, i.e., if roast weighs 3.30 pounds, set timer for 33 minutes - the weight is important so that roast will not be overcooked). When audible beep sounds, use Natural Pressure Release to release pressure. Turn off. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Remove roast, place on a platter and cover loosely with foil. Use a hand blender to carefully purée solids in cooking pot until smooth, taking care not to scratch the nonstick cooking pot. Select Simmer. Add the stock/flour mixture and simmer until slightly thickened. About 5 to 10 minutes, just long enough for the roast to rest before slicing. Slice roast into ½-inch thick slices and serve with sauce. Nutritional information per serving: Calories 325 (32% from fat) • carb. 13g • pro. 40g • fat 11g • sat. fat 3g • chol. 135mg • sod. 721mg • calc. 50mg • fiber 135mg Veal Shanks with Mushrooms & Sun-Dried Tomatoes Makes 6 servings ½ cup unbleached all-purpose flour 2 teaspoons kosher salt, divided 1 teaspoon freshly ground black pepper, divided 6 meaty veal shanks, about 10 to 12 ounces each, cross-cut about 1¼ to 1½-inches thick, tied with butcher's twine* 2 tablespoons extra virgin olive oil 12 ounces cremini mushrooms, cleaned and quartered ½ cup chopped shallot ½ cup chopped carrot ¼ cup chopped celery 1 tablespoon herbes de Provence ½ cup dry white wine or vermouth ½ cup sun-dried tomato halves (dry, not oil packed) ¹⁄³ cup low-sodium chicken broth or stock Combine flour with 1 teaspoon of the salt and ½ teaspoon of the pepper. Dust veal shanks with seasoned flour, shaking off excess. Select Browning and add 1 tablespoon of the olive oil to the cooking pot of the Cuisinart® Electric Pressure Cooker. When the oil is hot, add 2 of the veal shanks to the pot and brown well on each side, about 3 to 5 minutes per side. Remove to a platter and continue until all are browned. Add the remaining olive oil to the cooking pot and when hot, add the mushrooms. Cook for several minutes until nicely browned. Select Sauté. Add the shallot, carrot, celery and herbes de Provence. Cook for 2 to 3 minutes, until the shallots are translucent. Add wine and reduce by half. Stir in the sun-dried tomatoes and chicken stock. Remove about two thirds of the vegetable mixture from the cooking pot and reserve. Arrange the veal shanks in the cooking pot in 2 layers. Spoon the reserved vegetables over the veal and add any juices that may have accumulated 27