Crock-Pot Versa WARE - Manuel (Page 21)

Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare™ stoneware.
Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare™ stoneware.
Braised Pork Shanks with Israeli
Couscous and Root Vegetable Stew
(cont.)
Pork Shanks:
1.
Season the shanks well with salt and pepper.
2. Place the VersaWare™ stoneware on stovetop set to medium-low heat, add the
oil and heat until hot but not smoking. Add the shanks and brown on all sides.
Remove and set aside.
3. Pour off all but about 2 tablespoons of oil or enough to coat the bottom of the
stoneware. Add half of the carrots, half of the celery, the onion and garlic and
cook on stovetop over a medium-low heat until the vegetables are soft but not
brown, about 5 minutes.
4. Add the tomato paste, wine, vinegar, mustard oil, chicken broth and peppercorns
and bring to a boil, stirring and scraping up any browned bits stuck to the bottom
of the pan. Return the shanks to the stoneware and place stoneware on the slow
cooker heating base. Cover; cook on High for 2 hours, turning the shanks every
20 minutes or so.
5. Remove the shanks, strain out all of the solids from the braising liquid, and add
in the uncooked carrot and celery. Place the shanks back in stoneware and, and
transfer stoneware to slow cooker heating base.
6. Cover; cook on High for 1 hour. Check the shanks for doneness: remove one
and place it on a plate. Th e meat should be very soft but still attached to the
bone.
7. To serve; add the precooked couscous to the stoneware just to reheat, about 3-4
minutes. Using a slotted spoon, remove some of the couscous, carrot and celery
and place in the bottom of a shallow bowl. Place a pork shank on top of that and
then spoon 2-3 ounces of the braising liquid into the bowl.
Serves 4
Stuffed Pork Chops
6 2-inch thick pork chops (bone in)
1 8-ounce can creamed corn
1½ cups bread crumbs
⅛ cup chopped scallions
2 teaspoons salt
2 teaspoons pepper
1 teaspoon ground sage
4-8 teaspoons water (for bread crumbs)
¼ cup apple juice
1. Preheat broiler. With a sharp knife, cut a pocket into the center of each pork
chop by slicing horizontally along the chop.
2. In a bowl, combine bread crumbs, corn, scallions, salt, pepper and sage. Mix, and
add water until moist and “sticky”. Stuff bread crumb mixture into pocket of
each pork chop, and place chops in VersaWare™ stoneware.
3. Place stoneware in broiler and cook until the chops are browned, about 10-15
minutes in the oven. Remove from oven, add apple juice, and place stoneware in
slow cooker heating base. Cover and cook on Low for 6-8 hours or on High for
3-4 hours and serve. (You can substitute an 8-ounce can of apple pie fi lling for
the creamed corn if desired).
Serves 6-8
E38 E39