Pressure Cooker Tuscan Lamb Shanks

"This recipe is from Cooking Light and was one of the first I made in my new pressure cooker. It turned out great, Enjoy!!"
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Ready In:
1hr 30mins
5 cups lamb/bean mixture




  • Sort and wash beans; combine with 3 cups water in a small saucepan. Bring to a boil; cook 1 minute. Remove from heat. Let stand 20 minutes. Drain; set aside.
  • Trim fat from lamb. Place flour, salt, and pepper in a large zip-top plastic bag; add lamb. Seal; shake to coat. Remove lamb from bag; shake off excess flour mixture. Reserve 1 1/2 teaspoons flour mixture, and set aside.
  • Heat 1 teaspoon oil in a 6-quart pressure cooker over medium heat. Add 1 lamb shank; cook 8 minutes on all sides or until browned. Remove lamb from pan. Repeat procedure with 1 teaspoon oil and 1 lamb shank.
  • Add shallots and garlic, and sauté 2 minutes. Add the beans, 1/4 cup water, reserved 1 1/2 teaspoons flour mixture, red wine, and the next 4 ingredients (wine through broth). Close lid; bring to 15psi over high heat (about 7 minutes). Adjust heat to level needed to maintain 15psi; cook 45 minutes.
  • Remove from heat; place the cooker under cold running water. Remove lid. Remove lamb from pan; cool completely. Remove meat from bones; discard bones, fat, and gristle. Skim fat from surface. Stir meat into bean mixture. Sprinkle with parsley. Serve over noodles.

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Born and raised in Florida I can always remember being in the kitchen or out near the grill when Mom and Dad were cooking, kinda like a hungry dog waiting for a scrap, LOL. So anyways, I have always loved to cook, even when I was in the military I had hotplates and electric skillets in my dorm room, no chow hall for me thanks!!! Funny how many "friends" show up when they smelled home cooking!! I enjoy cooking shows and get a lot of my ideas there. Also since I have discovered ZAAR I have gotten a lot of inspiration here. <img src=""> <style>body { background: url("");background-repeat: repeat; }</style>
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