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tuscan lamb shanks with white beans

photo by Romulo Yanes
review
Private Recipe by
Annacia *
Moose Jaw, SK

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.

yield 4 serving(s)
prep time 20 Min
cook time 1 Hr
method Stove Top

Ingredients For tuscan lamb shanks with white beans

  • 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

How To Make tuscan lamb shanks with white beans

  • 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.
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