Philips HD2137 - Lamb Shank and Vegetable Soup

Lamb shank and vegetable soup
1 tbsp. olive oil
4 french-trimmed lamb shanks
1 medium brown onion, chopped coarsely
2 baby fennel bulbs, sliced thinly
2 medium carrots, chopped coarsely
4 cloves garlic, crushed
2 fresh small red thai (serrano) chillies,
chopped finely
2 tsp. ground cumin
1 celery sck chopped
2 tsp. gound coriander
1 tsp. ground cinnamon
1.3L (5 cups) water
2 cups beef stock
400g canned diced tomatoes
400g canned chickpeas, drained, rinsed
¾ cup frozen baby peas
1 cup loosely packed fresh coriander leaves
INGREDIENTS
SERVES 6
or
Cooking me starts once pressure has been maintained.
Set the valve to "Seal" posion. Check that the float valve is in the down posion.
pressure
1 hr 10 mins10 hrs 30 mins
slow
Pre+Cooking me
1. Add half the oil into the inner pot. Press SAUTÉ/SEAR HIGH TEMP buon, set cooking me for 10 minutes and press
START (Do not close the lid); cook lamb unl browned all over.
2. Add remaining oil into the same pot. Press SAUTÉ/SEAR LOW TEMP buon, set cooking me for 4 minutes and press START
(Do not close the lid); cook onion, fennel, carrot, garlic, celery and chilli, srring, unl fragrant. Sr in the water, stock, tomatoes and chickpeas.
3. Seal lid, cook on SLOW COOK LOW TEMP for 10 hours or cook on SOUP in Pressure cooking for 30 mins. Press START.
4. Remove lamb from cooker. When cool enough to handle, remove meat from bones, shred meat; discard bones. Sr meat,
peas and coriander leaves into cooker. Season to taste.
20 Soup