Immerse yourself in a culinary adventure with lamb shanks, a cut of meat renowned for its rich flavor and fall-off-the-bone tenderness. Our journey takes us to the realm of pressure cooking, where time is compressed, and flavors are intensified, resulting in a delectable dish that will tantalize your taste buds. Join us as we delve into the art of creating pressure cooker lamb shanks with white beans, a symphony of flavors and textures that promises to elevate your dining experience.
Check out the recipes below so you can choose the best recipe for yourself!
STEWED LAMB SHANKS WITH WHITE BEANS AND ROSEMARY
Provided by Molly O'Neill
Categories dinner, main course
Time 2h45m
Yield Eight servings
Number Of Ingredients 14
Steps:
- Season the shanks with 1 teaspoon of the salt and freshly ground pepper. Heat the olive oil in a heavy, large skillet over medium-high heat. Add as many shanks as will fit without crowding. Brown the shanks well on all sides, about 10 minutes per batch. Set the browned shanks aside and repeat with the remaining shanks, pouring off the fat between batches.
- Place the garlic, onion, carrots and celery in the skillet and saute until softened, about 10 minutes. Pour in the wine and cook for about 2 minutes, scraping the bottom of the skillet with a wooden spoon to loosen any browned bits.
- Transfer the vegetable and wine mixture to a large stockpot. Add the tomatoes and use the back of a spoon to break them into small chunks. Add the remaining ingredients, including the shanks. Bring to a boil. Reduce heat and simmer, skimming as necessary, until the lamb and beans are very tender, about 2 hours. If the lamb is done before the beans, take out the shanks and cover with foil to keep them warm until the beans are done.
- Skim off as much fat from the top of the liquid as possible. Use tongs to remove the shanks from the liquid, placing 1 shank on each of 8 plates. Season the bean mixture with additional salt if needed. Discard rosemary and bay leaves. Using a slotted spoon, arrange some of the beans and vegetables around each shank. Spoon some of the liquid over and around the shank and serve immediately.
Nutrition Facts : @context http, Calories 997, UnsaturatedFat 26 grams, Carbohydrate 33 grams, Fat 56 grams, Fiber 6 grams, Protein 82 grams, SaturatedFat 25 grams, Sodium 1818 milligrams, Sugar 10 grams
PRESSURE COOKER TUSCAN LAMB SHANKS
This recipe is from Cooking Light and was one of the first I made in my new pressure cooker. It turned out great, Enjoy!!
Provided by Love to Eat
Categories Lamb/Sheep
Time 1h30m
Yield 5 cups lamb/bean mixture, 5 serving(s)
Number Of Ingredients 16
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 945.7, Fat 37.9, SaturatedFat 14.7, Cholesterol 276.7, Sodium 519.7, Carbohydrate 54.1, Fiber 7.5, Sugar 3, Protein 84.7
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!
Provided by Always Cooking Up Something
Categories Italian Recipes
Time 5h45m
Yield 4
Number Of Ingredients 17
Steps:
- Soak cannellini beans in a large bowl of cold water for at least 4 hours, up to overnight. Drain.
- 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.
- 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.
- 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.
- Remove lid; stir in tomato paste, salt, lemon zest, and half of the chopped parsley.
- Spoon bean and vegetable mixture into large shallow bowls; top with lamb shank meat and sauce. Sprinkle servings with remaining parsley.
Nutrition Facts : Calories 474 calories, Carbohydrate 51.2 g, Cholesterol 41.1 mg, Fat 12 g, Fiber 11.6 g, Protein 30.8 g, SaturatedFat 2.8 g, Sodium 556.8 mg, Sugar 7.6 g
BRAISED LAMB SHANKS WITH WHITE BEANS
Steps:
- Make lamb shanks:
- Pat lamb shanks dry and season with salt and pepper. In an 8-quart heavy flameproof casserole heat oil over moderately high heat until hot but not smoking and brown lamb shanks well in batches, transferring to a plate as browned. To casserole add onion, carrot, celery, and garlic and sauté until onion is softened. Add wine and simmer mixture, stirring occasionally, until liquid is reduced to about 3 cups. Return lamb shanks to casserole and stir in broth, tomato paste, and thyme. Bring liquid to a boil and simmer, covered, stirring and turning lamb shanks occasionally, 1 1/2 hours. Simmer mixture, uncovered, stirring occasionally, 1 hour more, or until lamb shanks are tender.
- Make the gremolata while lamb is cooking:
- In a small bowl stir together gremolata ingredients.
- Make beans while lamb is cooking:
- In a saucepan heat oil over moderately high heat until hot but not smoking and cook onions, carrots, celery, and garlic, stirring, 2 or 3 minutes, or until softened. Add beans, 2 cups broth, butter, and bay leaf and cook over moderate heat, stirring occasionally and adding enough remaining broth to keep beans moist and to reach a creamy consistency, about 30 minutes. Discard bay leaf and add half of gremolata and salt and pepper to taste.
- Transfer lamb shanks to a plate and keep warm, covered with foil. Strain braising liquid through a sieve into a saucepan, discarding solids, and stir in butter and tarragon. Boil sauce, stirring occasionally, until thickened slightly. Strain sauce through sieve into a bowl and season with salt and freshly ground black pepper.
- Sprinkle lamb shanks with remaining gremolata and serve with beans and sauce.
BRAISED LAMB SHANKS WITH WHITE BEANS
Provided by Moira Hodgson
Categories dinner, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make small incisions in the lamb shanks and stud them with the slivers of garlic. Sprinkle the lamb with the rosemary. Coat the shanks with two tablespoons of the olive oil, cover, and marinate overnight in the refrigerator. Soak the beans overnight in cold water to cover.
- Rinse the beans, put them in a large saucepan and cover them with fresh water. Add an onion, chopped, the herb bouquet, and salt and pepper. Simmer for about an hour, or until the beans are tender.
- Heat remaining olive oil in a large pan and brown the lamb shanks on all sides. Remove the shanks and pour off the fat.
- Chop the remaining onions and add them to the pan. Cook gently until the onions are soft. Add the carrots, wine, lamb shanks and stock. Bring to a boil, lower the heat and simmer for an hour.
- Preheat oven to 350 degrees.
- Drain beans, reserving cooking liquid. In a large casserole, put a layer of beans, a layer of salt pork, the vegetables and the juice from the shanks and then the shanks. Add remaining beans and juices. If the stew is too dry, add some of the liquid from the beans. Bake one hour.
- Sprinkle with bread crumbs and butter and bake, uncovered, for 30 minutes longer. Sprinkle with the parsley and serve.
BRAISED LAMB SHANKS - PRESSURE COOKER RECIPE
Tender braised lamb shanks in a red wine and vegetable gravy. Really not as rich as it sounds. Was given a pressure cooker as a gift from my family for my birthday- a Tefal Minut Pressure Cooker. This was my first recipe to try from the recipe book that came with it. My family raved over this dish. Ask the butcher to 'french trim' the shanks for you, or at least remove the knuckle end. This will also cut down on the fattiness of the dish. Use gluten-free flour and stock for a gluten-free meal. Serve with mashed potato and a green vege sid. Delicious gravy for your mash
Provided by Jubes
Categories Stew
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Peel the tomatoes, remove the calyx and cut into quarters. If you prefer, you can drop the tomatoes into boiling water for one minute and then refresh in ice cold water- this makes removing the skins easier.
- Toss the shanks in the flour -I do this in a large plastic bag for a no mess cleanup. Shake off any excess flour. Discard excess flour.
- Heat half of the oil in the cooker (no lid) and brown the shanks, two at a time if necessary. Remove and set aside.
- Add the remaining oil and the onion, carrots and garlic. Fry for 5 minutes, stirring occassionally. Add the tomatoes, oregano, lemon rind, wine and stock. Bring to the boil, stirring well, for a few minutes.
- Return the lamb shanks to the cooker and season well with salt and pepper. Spoon some of the sauce and vegetables over the meat.
- Close and lock the lid. Set cooker to High Pressure and cook for 25 minutes.
- Carefully release pressure from the cooker and check the meat is cooked. The meat should be very tender and almost falling off the bone. Cook a furtehr 5 minutes if required (though I haven't had to do this).
- If you would like the gravy a little thicker- add the remaining flour to the cold water and stir until smooth. Simmer gravy and add the flour paste in slowly until the gravy is thicker.
- Serve with mashed potato and a green veg -- or baked tiny tomatoes as we did. The green or red really adds colour to the plated meal.
Tips:
- Choose high-quality lamb shanks for the best flavor and texture.
- Trim excess fat from the lamb shanks to reduce cooking time and improve the overall flavor of the dish.
- Use a variety of vegetables to add flavor and texture to the stew, such as carrots, celery, onions, and garlic.
- Add herbs and spices to taste, such as rosemary, thyme, bay leaves, and paprika.
- Use a good quality white wine to add depth of flavor to the stew.
- Soak the white beans overnight or for at least 6 hours before cooking to reduce cooking time.
- Use a pressure cooker to save time and energy, and ensure the lamb shanks are cooked tender and flavorful.
- Serve the lamb shanks with the white beans, vegetables, and sauce over mashed potatoes, rice, or pasta.
Conclusion:
Pressure cooker lamb shanks with white beans is a delicious and hearty dish that is perfect for a cold winter day. The lamb shanks are cooked until fall-off-the-bone tender, and the white beans are creamy and flavorful. The stew is also packed with vegetables, herbs, and spices, making it a nutritious and satisfying meal. Serve the lamb shanks with mashed potatoes, rice, or pasta for a complete and comforting meal.
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