Pressure Cooker Tuscan Lamb Shanks
- Ready In:
- 1hr 30mins
- Ingredients:
- 16
- Yields:
-
5 cups lamb/bean mixture
- Serves:
- 5
ingredients
- 3⁄4 cup dried great northern beans
- 3 1⁄4 cups water, divided
- 3 lbs lamb shanks (about 2 large shanks)
- 2 tablespoons all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 2 teaspoons olive oil, divided
- 1⁄2 cup shallot, sliced
- 6 garlic cloves, sliced
- 1 cup dry red wine
- 1⁄4 cup sun-dried tomato
- 1 teaspoon dried rosemary
- 1 tablespoon Worcestershire sauce
- 1 (14 1/4 ounce) can low sodium beef broth
- 2 tablespoons flat leaf parsley, chopped
- 5 cups egg noodles, hot cooked (about 4 cups uncooked pasta)
directions
- 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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RECIPE SUBMITTED BY
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.
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