element. Don’t add more than one Google tag to each page.
Tuscan Lamb Shanks with White Beans

Tuscan Lamb Shanks with White Beans

Far from being a culinary museum piece, the pressure cooker is worthy of a location in the 21 st-century kitchen. One reason: You can make this hearty Italian meal of incredibly tender lamb with veggies and saucy beans in about an hour.

Ingredients: 1 (14- ounces) can diced tomatoes in juice,2 medium carrots, chopped,2 celery ribs, sliced,1 cup dried navy beans, picked over, Garnish: sliced flat-leaf parsley; extra-virgin olive oil for sprinkling,3 garlic cloves, thinly sliced,2 lamb shanks (2 pounds overall),2 tablespoons olive oil,1 large onion, sliced,2 rosemary sprigs,3 1/2 cups water

Directions: Pat lamb shanks dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in pressure cooker over medium-high heat up until it shimmers, then brown shanks well, 1 at a time, transferring to a plate., Include onion, carrots, celery, and garlic to pressure cooker and sauté until golden brown, about 6 minutes. Include tomatoes with juice and rosemary and cook, stirring, 1 minute. Stir in beans, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper., Return lamb shanks to push cooker and give a boil. Seal lid and cook at high pressure according to maker’s instructions, 30 minutes. Put pressure cooker in sink (do not eliminate cover) and run cold water over lid until pressure goes down totally. Get rid of cover and dispose of rosemary, then transfer shanks to a cutting board and coarsely shred meat., Spoon bean and veggie mix into large shallow bowls, then leading with lamb and sauce.

Find Out More