Tuscan Lamb Shanks with White Beans

Annacia *

By
@Annacia

The recipe, as written, requires a pressure cooker. I'm sure that this would be fine using a dutch oven or such. It would need a lot more time with my best estimate being 3-4 hrs.


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Serves:

4

Prep:

20 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

2
lamb shanks (2 pounds total)
2 Tbsp
olive oil
1
large onion, chopped
2
medium carrots, chopped
2
celery ribs, chopped
3
garlic cloves, thinly sliced
1
(14-ounces) can diced tomatoes in juice
2
rosemary sprigs
2
cup dried navy beans, picked over
3 1/2 c
water
garnish: chopped flat-leaf parsley; extra-virgin olive oil for drizzling

Directions Step-By-Step

1
Pat lamb shanks dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper each.

Heat oil in pressure cooker over medium-high heat until it shimmers, then brown shanks well, 1 at a time, transferring to a plate.
2
Add onion, carrots, celery, and garlic to pressure cooker and sauté until golden brown, about 6 minutes.

Add tomatoes with juice and rosemary and cook, stirring, 1 minute.

Stir in beans, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
3
Return lamb shanks to pressure cooker and bring to a boil.
Seal lid and cook at high pressure according to manufacturer’s instructions, 30 minutes.
4
Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely.

Remove lid and discard rosemary, then transfer shanks to a cutting board and coarsely shred meat.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Lamb
Regional Style: Italian
Other Tag: Quick & Easy