pressure cooker lamb shanks with white beans

Ingredients

• Servings: 4
• 1 cup dry cannellini beans
• 2 lamb shanks
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 2 large shallots, chopped
• 2 carrots, chopped
• 2 celery ribs, chopped
• 6 cloves garlic, thinly sliced
• 2 teaspoons chopped fresh rosemary
• 1 cup dry red
• 2 cups low-sodium beef broth
• 1 cup water
• 1 tablespoon tomato paste
• 1/2 teaspoon salt
• 2 teaspoons lemon zest
• 1/4 cup chopped italian flat leaf parsley, divided

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 5 mins

Ready Time: 5 hrs 45 mins


• soak cannellini beans in a large bowl of cold water for at least 4 hours, up to overnight. drain.
• 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 ; 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.