Pressure Cooker Tuscan Lamb Shanks

Ingredients

• 3/4 cup dried great northern beans
• 3 1/4 cups water, divided
• 3 lbs lamb shanks (about 2 large shanks)
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 2 teaspoons olive oil, divided
• 1/2 cup shallot, sliced
• 6 garlic cloves, sliced
• 1 cup dry red wine
• 1/4 cup sun-dried tomato
• 1 teaspoon dried rosemary
• 1 tablespoon worcestershire sauce

• 1 (14 1/4 ounce) can low sodium beef broth
• 2 tablespoons flat leaf parsley, chopped
• 5 cups egg noodles, hot cooked (about 4 cups uncooked pasta)

Directions

1. 1

   Sort and wash beans; combine with 3 cups water in a small saucepan. Bring to a boil; cook 1 minute. Remove from heat. Let stand 20 minutes. Drain; set aside.

2. 2

   Trim fat from lamb. Place flour, salt, and pepper in a large zip-top plastic bag; add lamb. Seal; shake to coat. Remove lamb from bag; shake off excess flour mixture. Reserve 1 1/2 teaspoons flour mixture, and set aside.

3. 3

   Heat 1 teaspoon oil in a 6-quart pressure cooker over medium heat. Add 1 lamb shank; cook 8 minutes on all sides or until browned. Remove lamb from pan. Repeat procedure with 1 teaspoon oil and 1 lamb shank.

4. 4

   Add shallots and garlic, and sauté 2 minutes. Add the beans, 1/4 cup water, reserved 1 1/2 teaspoons flour mixture, red wine, and the next 4 ingredients (wine through broth). Close lid; bring to 15psi over high heat (about 7 minutes). Adjust heat to level needed to maintain 15psi; cook 45 minutes.

5. 5

   Remove from heat; place the cooker under cold running water. Remove lid. Remove lamb from pan; cool completely. Remove meat from bones; discard bones, fat, and gristle. Skim fat from surface. Stir meat into bean mixture. Sprinkle with parsley. Serve over noodles.