Tuscan Lamb Shanks

Yield: 5 servings (serving size: 1 cup stew and 1 cup noodles)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 519
  • Calories from fat: 17%
  • Fat: 10g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 1.5g
  • Protein: 38g
  • Carbohydrate: 85g
  • Fiber: 12.7g
  • Cholesterol: 82mg
  • Iron: 7mg
  • Sodium: 460mg
  • Calcium: 105mg

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

  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. 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.
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