Pressure Cooker Lamb Shanks with White Beans

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!

• Preparation Time: 30 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 35 mins
• Calories: 474 Calories

Ingredients

• ½ teaspoon salt
• 2 tablespoons all-purpose flour
• ¼ teaspoon freshly ground black pepper
• 1 cup water
• 2 teaspoons lemon zest
• 2 tablespoons olive oil
• 1 cup dry red wine
• 1 tablespoon tomato paste
• 2 carrots, chopped
• 2 teaspoons chopped fresh rosemary
• 6 cloves garlic, thinly sliced
• 2 celery ribs, chopped
• 2 large shallots, chopped
• 2 cups low-sodium beef broth
• 2 lamb shanks
• 1 cup dry cannellini beans
• ¼ cup chopped Italian flat leaf parsley, divided

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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

Step 6

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