66
7. Return shanks to removable cooking
bowl and pour over tomatoes, stock
and bay leaf; mix well to coat.
8. Cover with lid. Press the SLOW
COOK LOW BUTTON and cook for
6 – 7 hours.
9. Season with salt and pepper and
serve immediately with mashed
potato.
FRAGRANT LAMB CURRY
Serves 4 – 6
Ingredients
2 tablespoons vegetable oil
1.5 kg lamb leg, diced into 5cm cubes
1 large onion, sliced
2 cloves garlic, crushed
2 cm knob ginger, finely chopped
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon curry paste
1 teaspoons ground turmeric
½ teaspoon ground cloves
5 cardamom pods
1 cinnamon stick
1 cup water or chicken stock
½ cup plain yoghurt
1/3 cup chopped coriander to serve
Salt and freshly ground black pepper
Method
1. Press the SAUTÉ|SEAR button and
then the START|CANCEL button.
Heat removable cooking bowl for 3
minutes with the lid on.
2. Add half the oil and heat for 1 minu-
te.
3. Add lamb in small batches and cook
until lightly browned; remove and
set aside.
4. Add remaining oil and onion and
garlic and cook for 3 – 4 minutes,
stirring occasionally, or until softe-
ned.
5. Stir in spices and cook for 1 minute.
6. Return lamb to removable cooking
bowl and add stock; mix well.
7. Cover with lid. Press the SLOW
COOK HIGH BUTTON and cook for
3 – 4 hours or SLOW COOK LOW
BUTTON and cook for 5 – 6 hours.
8. Stir through yoghurt and coriander.
Season to taste with salt and pep-
per. Serve with steam rice.
Note:
To achieve even cooking, stir curry
half way through cooking time.
EASY OSSO BUCCO
Serves 4
Ingredients
6 x 4cm thick Osso Bucco (Veal shanks)
2 tablespoons plain flour
2 tablespoons olive oil
1/3 cup white wine
400 g can diced tomatoes
2 teaspoons caster sugar
Salt and freshly ground black pepper
Gremolata
4 cloves garlic, finely chopped
Finely grated rind of 1 lemon
½ cup chopped fresh parsley
Method
1. Press the SAUTÉ|SEAR button and
then the START|CANCEL button.
Heat removable cooking bowl for 3
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