Back to Recipe

Tuscan Lamb Shanks

Here's how you make Tuscan Lamb Shanks
Pause Continue Reading
  • Servings: 5
  • Prep: 20m
  • Cook: 1h
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • 3/4 cup dried beans (Great Northern)
  • 3 1/4 cups water, divided
  • 3 pounds lamb shanks (about 2 large shanks)
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons olive oil (divided)
  • 1/2 cup sliced shallots
  • 6 garlic cloves, sliced
  • 1 cup dry red wine
  • 1/4 cup sun-dried tomato sprinkles
  • 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary)
  • 1 tablespoon Worcestershire sauce
  • 1 can (14 1/4 ounce) low-sodium beef broth
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 5 cups medium egg noodles (hot cooked, about 4 cups uncooked pasta)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.