Cuisinart GreenGourmet 10ce114829 - Manual (Page 14)

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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 • fiber 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 flour,
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 • fiber 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