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2. Preheat the Cuisinart
®
GreenGourmet
®
Electric 14-inch Skillet to 300˚F. Add
the olive oil and spread with the back of a spoon to evenly coat the cooking
surface; add meatballs. Cook for 10 to 12 minutes, turning every few minutes
or so until all sides are nicely browned. Remove from pan and set aside while
making tomato sauce.
3. Prepare tomato sauce. Reduce temperature of Skillet to 275°F. Add the olive
oil and stir to coat the cooking surface.
4. Add the onion, carrot, celery and garlic; sauté until tender, about 3 minutes.
Add oregano, basil and bay leaf; stir for 30 seconds. Add vermouth or wine
and stir until reduced by about half. Add the tomatoes, tomato paste, salt
and pepper.
5. Cook, uncovered, for about 30 minutes, stirring occasionally, until thickened
slightly.
6. When ready to serve, add the meatballs to the simmering tomato sauce; cook
until completely heated through.
7. Taste and adjust seasonings as desired. Remove bay leaf before serving.
Nutritional information per serving (based on 1 meatball with about 1 tablespoon of sauce):
Calories 53 (47% from fat) • carb. 3g • pro. 4g • fat 3g • sat. fat 1g
• chol. 22mg • sod. 163mg • calc. 25mg • ber 0g
Slow Cooked Lamb Shanks
with White Beans
Makes 6 to 8 servings
1½ tablespoons extra virgin olive oil
6 lamb shanks (about ¾ to 1 pound each)
2½ teaspoons kosher salt, divided
1½ teaspoons freshly ground black pepper, divided
½ cup unbleached, all-purpose flour
1½ tablespoons unsalted butter
2 small to medium onions, chopped
2 small to medium carrots, chopped
2 celery stalks, chopped
6 garlic cloves, chopped
1½ teaspoons herbes de Provence
½ cup dry red wine
1 can (35-ounce) plum tomatoes, roughly chopped
3 tablespoons tomato paste
1 can (15-ounce) cannellini beans
2 bay leaves
1. Preheat the Cuisinart
®
GreenGourmet
®
Electric 14-inch Skillet to 400˚F. Add the
olive oil.
2. Trim the lamb shanks of as much visible fat and silver skin as possible. Season
them with 1 teaspoon each of the salt and pepper. Dust lightly with our,
shaking off excess. Once Skillet is heated and the oil is hot and shimmering,
add the lamb shanks and cook for about 5 to 6 minutes on each side, until
nicely browned. Remove and reserve.
3. Reduce heat to 325°F. Add the butter. Once the butter has melted, add the
onions, carrots, and celery; cook over low heat until vegetables are softened,
about 3 to 4 minutes. Add the garlic, remaining salt and pepper and the
herbes de Provence and sauté for an additional 2 minutes. Stir in the red wine,
scraping any brown bits that may have accumulated on the cooking surface
of the pan with a wooden spoon. Finally, stir the tomatoes, tomato paste, and
white beans into Skillet.
4. Reduce heat to 250°F and nestle the bay leaf and browned lamb shanks into
the vegetable/bean mixture. Simmer for 4 to 5 hours so that meat is completely
tender and falling off the bone.
5. Remove lamb shanks and degrease as necessary. Taste and adjust seasoning
accordingly. Serve one lamb shank per person, or remove the meat from the
bones and serve up to 6 diners.
Nutritional information per serving (based on 8 servings):
Calories 697 (52% from fat) • carb. 26g • pro. 54g • fat 39g • sat. fat 17g
• chol. 189mg • sod. 1342mg • calc. 133mg • ber 5g
Philly Cheese Steak Sandwiches
Perfect for game day, or a weeknight dinner.
Makes 6 sandwiches
2½ tablespoons vegetable oil, divided
6 oval sandwich rolls, halved width-wise
8 ounces provolone, sliced
10ce114829_csk250_recipe.indd 14 6/23/10 3:36:25 PM