Pressure Cooker Tuscan Lamb Shanks Recipe

Name: Pressure Cooker Tuscan Lamb Shanks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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 saute 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.

2455

kcal

Calories

Fat

290

Carbs

139

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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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Pressure Cooker Tuscan Lamb Shanks 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 Tuscan Lamb Shanks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions