TUSCAN LAMB SHANK
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. (Follow the Browning/Sautéing instructions on
Page-14 of this manual.)
- Heat 1 teaspoon oil in the pressure cooker over heat. Brown the lamb shanks one by one.
Let cook for 8-minutes on each side for Medium doneness. Remove lamb and set aside.
- Add shallots and garlic to the pressure cooker, and sauté 2 minutes using the
Browning/Sautéing instructions on Page-14 of this manual.
- 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 the lid and program the pressure cooker to cook for 30-minutes.
- During cooking of the sauce, go back to the lamb that was set aside. Remove lamb meat
from bones; discard bones, fat, and gristle.
- When the sauce is finished cooking, follow instructions to reduce pressure.
- Lift lid. Skim fat from surface. Stir meat into bean mixture. Sprinkle with parsley. Serve
over noodles or mashed potatoes.
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