Pressure Cooker Lamb Shanks With White Beans Recipe

Name: Pressure Cooker Lamb Shanks With White Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dry cannellini beans; 2 lamb shanks; 1/4 teaspoon freshly ground black pepper; 2 tablespoons all-purpose flour; 2 tablespoons olive oil; 2 large shallots, chopped; 2 carrots, chopped; 2 celery ribs, chopped; 6 cloves garlic, thinly sliced; 2 teaspoons chopped fresh rosemary; 1 cup dry red wine; 2 cups low-sodium beef broth; 1 cup water; 1 tablespoon tomato paste; 1/2 teaspoon salt; 2 teaspoons lemon zest; 1/4 cup chopped Italian flat leaf parsley, divided

Servings: persons

1 cup dry cannellini beans
2 lamb shanks
1/4 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil
2 large shallots, chopped
2 carrots, chopped
2 celery ribs, chopped
6 cloves garlic, thinly sliced
2 teaspoons chopped fresh rosemary
1 cup dry red wine
2 cups low-sodium beef broth
1 cup water
1 tablespoon tomato paste
1/2 teaspoon salt
2 teaspoons lemon zest
1/4 cup chopped Italian flat leaf parsley, divided

1
Soak cannellini beans in a large bowl of cold water for at least 4 hours, up to overnight. Drain.
2
Pat lamb shanks dry; season with ground black pepper and dust with flour. Heat oil in pressure cooker over medium-high heat. Cook lamb shanks one at a time, turning to brown on all sides, about 10 minutes per shank. Transfer to a plate and set aside.
3
Cook and stir shallots, carrots, celery, and garlic in the oil left in pressure cooker until shallots are golden brown, about 15 minutes. Add rosemary and red wine; cook for 2 minutes, scraping up any browned bits from the bottom of the pan. Add drained beans, beef broth, and water; season to taste with more black pepper. Return the lamb shanks to the pot.
4
Seal the pressure cooker lid; bring cooker to full pressure according to manufacturer's instructions. Cook for 35 minutes. Turn off heat and allow the pressure to lower naturally, about 10 minutes.
5
Remove lid; stir in tomato paste, salt, lemon zest, and half of the chopped parsley.
6
Spoon bean and vegetable mixture into large shallow bowls; top with lamb shank meat and sauce. Sprinkle servings with remaining parsley.

369

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup dry cannellini beans, 2 lamb shanks, 1/4 teaspoon freshly ground black pepper, 2 tablespoons all-purpose flour, and more.

Yes, Pressure Cooker Lamb Shanks With White Beans falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pressure Cooker Lamb Shanks With White Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions