Tuscan Lamb Shanks with White Beans
Tuscan Lamb Shanks with White Beans is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Pat lamb shanks dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPat lamb shanks dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Heat oil in pressure cooker over medium-high heat until it shimmers, then brown shanks well, 1 at a time, transferring to a plate.
Add onion, carrots, celery, and garlic to pressure cooker and sauté until golden brown, about 6 minutes.
Add 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 pressure cooker and bring to a boil.
Seal lid and cook at high pressure according to manufacturer's instructions, 30 minutes.
Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely.
Remove lid and discard rosemary, then transfer shanks to a cutting board and coarsely shred meat.
Spoon bean and vegetable mixture into large shallow bowls, then top with lamb and sauce.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.