Tuscan Lamb Shanks

recipe

Yield:

5 servings (serving size: 1 cup stew and 1 cup noodles)

Recipe from

Cooking Light

Nutritional Information

Calories 519
Caloriesfromfat 17 %
Fat 10 g
Satfat 3.4 g
Monofat 5.1 g
Polyfat 1.5 g
Protein 38 g
Carbohydrate 85 g
Fiber 12.7 g
Cholesterol 82 mg
Iron 7 mg
Sodium 460 mg
Calcium 105 mg

Ingredients

3/4 cup dried Great Northern beans
3 1/4 cups water, divided
3 pounds lamb shanks (about 2 large shanks)
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons olive oil, divided
1/2 cup sliced shallots
6 garlic cloves, sliced
1 cup dry red wine
1/4 cup sun-dried tomato sprinkles
1 tablespoon chopped fresh or 1 teaspoon dried rosemary
1 tablespoon Worcestershire sauce
1 (14 1/4-ounce) can low-salt beef broth
2 tablespoons chopped fresh flat-leaf parsley
5 cups hot cooked medium egg noodles (about 4 cups uncooked pasta)

Preparation

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 high pressure over high heat (about 7 minutes). Adjust heat to medium or level needed to maintain high pressure; 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.