Pressure Cooker Tuscan Lamb Shanks

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

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)

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 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.
• 5 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.