Post by Loupy on Oct 18, 2017 16:47:29 GMT -7
Tuscan Lamb Shanks with White Beans
From: Gina Marie Miraglia Eriquez @ www.epicurious.com/recipes/food/views/tuscan-lamb-shanks-with-white-beans-350883
Far from being a culinary museum piece, the pressure cooker deserves a place in the 21st-century kitchen. One reason: You can make this hearty Italian meal of incredibly tender lamb with vegetables and saucy beans in about an hour.
Active Time: 20 min
Total Time: 1 hr
Makes 4 servings
Ingredients
2 lamb shanks* (2 pounds total)
2 tablespoons olive oil
1 large onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
3 garlic cloves, thinly sliced
1 (14-ounces) can diced tomatoes in juice
2 rosemary sprigs
1 cup dried navy beans, picked over
3 1/2 cups water
Equipment: a 6-to 8-quart pressure cooker/ Insta pot
Garnish: chopped flat-leaf parsley; extra-virgin olive oil for drizzling
Preparation
Pat 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.
(Or use the method for your personal electric pressure cooker or Insta Pot)
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.
*you could use beef shanks too
From: Gina Marie Miraglia Eriquez @ www.epicurious.com/recipes/food/views/tuscan-lamb-shanks-with-white-beans-350883
Far from being a culinary museum piece, the pressure cooker deserves a place in the 21st-century kitchen. One reason: You can make this hearty Italian meal of incredibly tender lamb with vegetables and saucy beans in about an hour.
Active Time: 20 min
Total Time: 1 hr
Makes 4 servings
Ingredients
2 lamb shanks* (2 pounds total)
2 tablespoons olive oil
1 large onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
3 garlic cloves, thinly sliced
1 (14-ounces) can diced tomatoes in juice
2 rosemary sprigs
1 cup dried navy beans, picked over
3 1/2 cups water
Equipment: a 6-to 8-quart pressure cooker/ Insta pot
Garnish: chopped flat-leaf parsley; extra-virgin olive oil for drizzling
Preparation
Pat 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.
(Or use the method for your personal electric pressure cooker or Insta Pot)
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.
*you could use beef shanks too
