20
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
Asian-Style Steamed
Salmon
This salmon is perfect served on its own or
over a bed of mixed greens.
Setting: Steam
Makes about 4 servings
2 tablespoons mirin
2 tablespoons sake
1 one-inch piece ginger, peeled and
thinly sliced
1 scallion, thinly sliced
1 garlic clove, peeled and smashed
1 pound salmon fillet, skin on
1 quart water for steaming
¼ teaspoon kosher salt
1. In a shallow baking dish whisk together
the mirin, sake, ginger, scallion and garlic.
Place the fish in the marinade; turn to coat
and lay flesh side down into the marinade.
Cover with plastic wrap and refrigerate 30
minutes.
2. Fitted with the rack, fill cooking pot with
the 1 quart of water and set Multicooker
to Steam for 12 minutes.
3. Remove fish from refrigerator. Season fish
with salt. Once tone sounds, place the
fish on the rack and top with some of the
aromatics it marinated in.
4. Depending on the fillet’s thickness, begin
checking doneness at 8 to 10 minutes.
Serve immediately.
Nutritional information per serving (4 ounces of fish):
Calories 190 (35% from fat) • carb. 5g • pro. 23g|
• fat 7g • sat. fat 1g • chol. 62mg • sod. 117mg
• calc. 19mg • fiber 0g
