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39
Note: The recipes included in this instruction book must always be
used with One Pot
TM
stoneware. When using an electric stovetop,
the heat diffuser must be used with One Pot
TM
stoneware.
40
Note: The recipes included in this instruction book must always be
used with One Pot
TM
stoneware. When using an electric stovetop,
the heat diffuser must be used with One Pot
TM
stoneware.
2. Add 1
1
/
3
cups of Israeli couscous and cook, stirring until tender about
6-8 minutes. Drain and use immediately or rinse under cold water
and reserve for later use.
Pork Shanks:
1. Season the shanks well with salt and pepper.
2. Place the One Pot
TM
stoneware on stovetop set to MEDIUM-LOW
heat, add the oil and heat until hot but not smoking. Add the shanks
and brown on all sides. Remove and set aside.
3. Pour off all but about 2 tablespoons of oil or enough to coat the
bottom of the One Pot
TM
stoneware. Add half of the carrots, half
of the celery, the onion and garlic and cook on stovetop over a
MEDIUM-LOW heat until the vegetables are soft but not brown,
about 5 minutes.
4. Add the tomato paste, wine, vinegar, mustard oil, chicken broth
and peppercorns and bring to a boil, stirring and scraping up any
browned bits stuck to the bottom of the pan. Return the shanks
to the One Pot
TM
stoneware and place One Pot
TM
stoneware in the
heating base. Cover; cook on HIGH for 2 hours, turning the shanks
every 20 minutes or so.
5. Remove the shanks, strain out all of the solids from the braising
liquid, and add in the uncooked carrot and celery. Place the shanks
back in One Pot
TM
stoneware and, and transfer One Pot
TM
stoneware
to heating base.
6. Cover; cook on HIGH for 1 hour. Check the shanks for doneness:
remove one and place it on a plate. The meat should be very soft but
still attached to the bone.
7. To serve; add the precooked couscous to the One Pot
TM
stoneware
just to reheat, about 3-4 minutes. Using a slotted spoon, remove
some of the couscous, carrot and celery and place in the bottom of a
shallow bowl. Place a pork shank on top of that and then spoon 2-3
ounces of the braising liquid into the bowl.
Serves 4
Stuffed Pork Chops
6 2-inch thick pork chops (bone in)
1 8-ounce can creamed corn
1½ cups bread crumbs
cup chopped scallions
2 teaspoons salt
2 teaspoons pepper
1 teaspoon ground sage
4-8 teaspoons water (for bread crumbs)
¼ cup apple juice
1. Preheat broiler. With a sharp knife, cut a pocket into the center of
each pork chop by slicing horizontally along the chop.
2. In a bowl, combine bread crumbs, corn, scallions, salt, pepper and
sage. Mix, and add water until moist and “sticky”. Stuff bread crumb
mixture into pocket of each pork chop, and place chops in One Pot
TM
stoneware.
3. Place One Pot
TM
stoneware in broiler and cook until the chops are
browned, about 10-15 minutes in the oven. Remove from oven, add
apple juice, and place One Pot
TM
stoneware in slow cooker heating
base. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4
hours and serve. (You can substitute an 8-ounce can of apple pie
fi lling for the creamed corn if desired).
Serves 6-8