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This hearty lamb and white bean dish is Italian-influenced comfort food. It's cooked in a pressure cooker but tastes like it was braised for hours!

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Recipe Summary test

prep:
30 mins
cook:
1 hr 5 mins
additional:
4 hrs 10 mins
total:
5 hrs 45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak cannellini beans in a large bowl of cold water for at least 4 hours, up to overnight. Drain.

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  • Pat lamb shanks dry; season with ground black pepper and dust with flour. Heat oil in pressure cooker over medium-high heat. Cook lamb shanks one at a time, turning to brown on all sides, about 10 minutes per shank. Transfer to a plate and set aside.

  • Cook and stir shallots, carrots, celery, and garlic in the oil left in pressure cooker until shallots are golden brown, about 15 minutes. Add rosemary and red wine; cook for 2 minutes, scraping up any browned bits from the bottom of the pan. Add drained beans, beef broth, and water; season to taste with more black pepper. Return the lamb shanks to the pot.

  • Seal the pressure cooker lid; bring cooker to full pressure according to manufacturer's instructions. Cook for 35 minutes. Turn off heat and allow the pressure to lower naturally, about 10 minutes.

  • Remove lid; stir in tomato paste, salt, lemon zest, and half of the chopped parsley.

  • Spoon bean and vegetable mixture into large shallow bowls; top with lamb shank meat and sauce. Sprinkle servings with remaining parsley.

Cook's Note:

Be sure to avoid adding salt or tomatoes until after the beans have cooked. If you can't find low sodium beef broth, just use water so that the beans have a chance to cook through.

Nutrition Facts

474 calories; protein 30.8g; carbohydrates 51.2g; fat 12g; cholesterol 41.1mg; sodium 556.8mg. Full Nutrition
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