Created by lazyme on January 23, 2015
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.