Pressure Cooker Lamb Shanks with White Beans

May 10, 2023May 10, 20230 3
Pressure Cooker Lamb Shanks with White Beans
in Main

Prep

6 hours or overnight

Cook

1 hour

Ready In

1 hour 15 minutes

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

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 wine
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

Nutrision Information

Servings Per Recipe
4
Calories
668
Sugar
5g
Fat
38g
Pressure Cooker Lamb Shanks with White Beans is a hearty and flavorful dish that is perfect for winter. This dish is inspired by the Mediterranean diet, known for its use of whole foods and healthy fats. Lamb shanks are cooked in a pressure cooker with cannellini beans, fresh herbs, and vegetables, creating a rich and complex flavor that is sure to satisfy your appetite. The use of a pressure cooker makes this recipe even easier and quicker to prepare while also retaining the flavors in meats and vegetables. This dish is perfect for a cozy home-cooked dinner and is best served with crusty bread or a side salad.

Instructions

1.Rinse the cannellini beans properly and soak them in water for 6 hours or overnight.
2.On high heat, add olive oil to the pressure cooker and sear lamb shanks until brown, season accordingly, remove and set aside.
3.Add shallots, carrots, celery, garlic, and rosemary to the pressure cooker. Cook until all vegetables are brown.
4.Add tomato paste and flour. Continue to cook until the flour turns brown.
5.Carefully pour red wine into the cooker to deglaze, scraping the bottom of the cooker to release all the bits.
6.Return lamb shanks to the pressure cooker.
7.Add beef broth, water and drained beans.
8.Add salt and pressure cook for 50 minutes. Remove from heat and let cool.
9.Release the pressure and add lemon zest and half of the chopped parsley.
10.Simmer on high heat for another 2-3 minutes until the flavor blends.
11.Serve in a platter and garnish with the remaining parsley.

PROS

This dish is packed with protein from lamb and cannellini beans.
Additionally, this recipe is easy and quick to prepare in a pressure cooker without compromising the flavor of the dish.

CONS

Lamb shanks can be a bit expensive compared to other cuts of meat.
Additionally, some people may not enjoy the distinct lamb taste so it may not suit their preference.

HEALTH & BENEFITS

Lamb is a good source of protein and essential amino acids, which are essential for muscle growth and repair. Cannellini beans are an excellent source of dietary fiber, which helps lower blood cholesterol levels and regulate blood sugar levels. These beans are also rich in folate, which is essential for the formation of red blood cells.

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