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flakes. Cover and simmer until the broccoli
is crisp-tender, about 4 to 5 minutes.
Remove from pot and set aside.
4. Add the onion and pepper and sauté until
softened and slightly golden, about 2 to 3
minutes. Add the snap peas, snow peas
and the asparagus; stir until they become
bright green, about 3 to 5 minutes.
5. Return the shrimp and broccoli to the pot
and add the peas, remaining salt, lemon
zest and basil. Cook until warmed through,
about 1 to 2 minutes.
6. Adjust seasoning. Serve immediately.
Nutritional information per serving (1 cup):
Calories 98 (20% from fat) • carb. 9g • pro. 11g
• fat 4g • sat. fat 0g • chol. 82mg • sod. 715mg
• calc. 65mg • fiber 2g
Osso Buco
This Italian comfort food is beautiful served
over polenta, pasta or potatoes.
Settings: Brown/Sauté
Slow Cook
Makes about 4 servings
4 veal shanks (about 2 pounds total),
about 1¼ inches thick, 3 to 3½
inches in diameter, tied with
butcher’s twine
¾ teaspoon kosher salt, divided
¾ teaspoon freshly ground black
pepper
2 teaspoons olive oil
4 garlic cloves, peeled
1 small onion, peeled and cut into
1-inch pieces
1 small leek, root end trimmed, white
and light green parts only, washed
well, cut into 1-inch pieces
1 small carrot, peeled, and cut into
1-inch pieces
1 celery stalk, cut into 1-inch pieces
1 teaspoon unsalted butter
1 fresh rosemary sprig
1 sprig fresh thyme sprig
¼ cup dry white wine
1 can (28 ounces) whole peeled
tomatoes, drained
1 tablespoon tomato paste
1 bay leaf
2 tablespoons chopped Italian parsley
1. Season the shanks on all sides with ½
teaspoon of salt and all of the pepper.
2. Put the oil into the cooking pot of the
Multicooker set to Brown/Sauté at 400°F.
Once unit has preheated, add shanks and
brown on both sides, 6 to 10 minutes per
side, until deeply browned. Remove and
reserve.
3. While meat is browning, put the garlic into
the work bowl of a food processor fitted
with the chopping blade; process to finely
chop. Scrape down and add the onion,
leek, carrot, and celery. Pulse 8 to 10 times,
until vegetables are roughly chopped.
Remove vegetables and reserve. Add the
drained tomatoes to the food processor
and pulse 5 times to chop. Set aside.
4. Reduce the heat to 350ºF and add the
butter to the pot; once melted, add
vegetables, garlic, rosemary and thyme and
remaining ¼ teaspoon of salt. Cook until
vegetables are softened and slightly
browned, about 5 minutes. Add the wine
and scrape up any brown bits from the
bottom of the pot. Simmer until wine is
completely reduced.
4. Stir in tomatoes, tomato paste and bay leaf.
Nestle shanks in the liquid, which should
come halfway up the meat. Switch unit to
Slow Cook on Low for 8 hours.
5. When unit switches to Keep Warm,
degrease the liquid either with a ladle or by
blotting with a fat mop or paper towel.
6. To serve, stir in parsley; adjust seasoning
as desired.
Nutritional information per serving:
Calories 590 (24% from fat) • carb. 16g • pro. 90g
• fat 15g • sat. fat 4g • chol. 343mg • sod. 855mg
• calc. 188mg • fiber 4g