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Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare™ stoneware.
Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare™ stoneware.
Braised Fruited Lamb
1 lamb leg/shanks (approx. 4 pounds)
2 tablespoons salt
2 tablespoons pepper
6 tablespoons extra virgin olive oil
1 cup dried apricots
1 cup dried fi gs
1
/
4
cup raspberry jam
1
1
/
2
cups water
1
/
2
teaspoon allspice
1
/
2
teaspoon cinnamon
8 tablespoons white vinegar or white wine
1. Preheat broiler. Brush oil on lamb shanks and season with salt and pepper. Place
in VersaWare™ stoneware and broil in oven to brown, about 5 minutes per side.
Remove from oven and place stoneware in slow cooker heating base.
2. Add dried fruits.
3. In a bowl, combine water, vinegar, allspice, cinnamon and jam. Pour over lamb
shanks. Cover and cook on Low for 8-9 hours or on High for 4-5 hours.
Serves 6-8
Shrimp Etouffée
Vegetable oil
1 cup fi nely chopped onion
1
/
2
cup fi nely chopped celery
1
/
2
cup fi nely chopped green bell pepper
2 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon cornstarch
3
/
4
cup fi sh or chicken stock
1 pound large shrimp, peeled and deveined
1 cup thinly sliced green onions
1
/
4
cup chopped fresh parsley
1
/
2
teaspoon hot sauce
1
/
4
teaspoon salt or to taste
Hot cooked rice
1. Coat bottom of VersaWare™ stoneware with oil and place on stovetop set to
medium heat. Add onion, celery, bell pepper, and garlic. Cook 8-10 minutes or
until tender, stirring frequently. Stir in tomato paste and cook 1 minute.
2. Place stoneware in slow cooker heating base, cover, and cook on Low for 5-6
hours or on High for 2-3 hours.
3. In small bowl, combine cornstarch and stock, stirring until smooth. Set slow
cooker to High and stir in cornstarch mixture. Stir in shrimp, green onions,
parsley, hot sauce and salt. Cook 15 minutes or until shrimp is just cooked,
stirring frequently. Serve over hot cooked rice.
Serves 4
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