tuscan lamb shanks with white beans

Name: Tuscan Lamb Shanks with White Beans
Prep time: 20 min
Cook time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 2 - lamb shanks (2 pounds total); 2 tablespoon(s) 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 cup(s) water; - garnish: chopped flat-leaf parsley; extra-virgin olive oil for drizzling

8 Pinches 1 Photo

Annacia *

Moose Jaw, SK

Updated on Jan 14, 2015

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.

Rate

prep time 20 Min

cook time 1 Hr

method Stove Top

yield 4 serving(s)

Ingredients

2 - lamb shanks (2 pounds total)
2 tablespoons 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 cups water
- garnish: chopped flat-leaf parsley; extra-virgin olive oil for drizzling

How To Make tuscan lamb shanks with white beans

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.

Step 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.
Step 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.
Step 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.
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