Tuscan Lamb Shanks

Prep Time
Cook Time
1h 20m
Ready In

"From Cooking Light Magazine. April 2000."

Original recipe yields 5 servings


  • Serving Size: 1 (697.3 g)
  • Calories 1182.8
  • Total Fat - 67.3 g
  • Saturated Fat - 28.2 g
  • Cholesterol - 198.7 mg
  • Sodium - 657.8 mg
  • Total Carbohydrate - 84.3 g
  • Dietary Fiber - 13 g
  • Sugars - 3 g
  • Protein - 57.5 g
  • Calcium - 101.8 mg
  • Iron - 7.7 mg
  • Vitamin C - 8.2 mg
  • Thiamin - 0.6 mg

Step 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.

Step 2

Trim fat from lamb.

Step 3

Place flour, salt, and pepper in a large zip-top plastic bag; add lamb. Seal; shake to coat.

Step 4

Remove lamb from bag; shake off excess flour mixture. Reserve 1-1/2 teaspoons flour mixture, and set aside.

Step 5

Heat 1 teaspoon oil in a 6-quart pressure cooker over medium heat.

Step 6

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.

Step 7

Add shallots and garlic, and saute 2 minutes.

Step 8

Add the beans, 1/4 cup water, reserved 1-1/2 teaspoons flour mixture, red wine, and the next 4 ingredients (wine through broth).

Step 9

Close lid; bring to high pressure over high heat (about 7 minutes). Adjust heat to medium or level needed to maintain high pressure; cook 45 minutes.

Step 10

Remove from heat; place the cooker under cold running water. Remove lid. Remove lamb from pan; cool completely.

Step 11

Remove meat from bones; discard bones, fat, and gristle.

Step 12

Skim fat from surface.

Step 13

Stir meat into bean mixture.

Step 14

Sprinkle with parsley.

Step 15

Serve over noodles.

Tips & Variations

No special items needed.


I used two lamb shanks with a total weight of just under a kilogram. I used an electric pressure cooker but when I started to make the recipe we had a power cut so I did the cooking bit on the stove top and put it in the pressure cooker and once power was restored I set it for 75 minutes did a fast release once finished cooking and while the lamb shanks cooled a bit I cooked the pasta and then shredded the shanks and returned the meat to the pot and added some shredded baby spinach. I really enjoyed this for dinner but not so much the DH but then he is not a fan of lamb shanks, but thank you lazyme made for Pick Me tag game under the 48 hour rule.

review by:
(5 Jul 2017)