SOLIS MULTI CHEF PRO 822 Mode D'emploi page 156

R E C I P E S
L A M B S H A N K R A G U
Serves 4
• Ingredients
2 tablespoons olive oil
1/4 cup plain flour
6 small lamb shanks, frenched
1 onion, chopped
2 cloves garlic, crushed
1 carrot, diced
1 large stick celery, diced
1/3 cup tomato paste
1/2 cup red wine
400 g can diced tomatoes
1/2 cup chicken or beef stock
1 bay leaf
Salt and freshly ground black pepper
• Method
1. Press the SAUTÉ/SEAR button and then the START/CANCEL button. Heat remov -
able cooking bowl for 3 minutes with the lid on.
2. Remove lid, add oil and heat for 1 minute.
3. Coat lamb shanks in flour, shaking off excess and cook until lightly browned;
remove and set aside.
4. Add onion, garlic, carrot and celery and cook for 3 – 4 minutes, stirring occa-
sionally, or until softened.
5. Stir in tomato paste and cook for a further 1 minute.
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