Tuscan Lamb Shanks
Recipe: #16967
January 23, 2015
Categories: Lamb/Mutton, Italian, Sunday Dinner, Pressure Cooker, Wine, Italian Dinner, more
"From Cooking Light Magazine. April 2000."
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.