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)
How to Make It
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.
It is hard for me to believe that this recipe was tested. I've been cooking with a pressure cooker for 20 years and this was the first time I've run into a recipe that wasn't right. In the end it came out tasting good but it was a major hassle. One teaspoon of oil doesn't coat the bottom of a pressure cooker and the lamb burned slightly .The biggest hassle was that I had to scrub hard to clean the pan before adding the veggies and I still couldn't get the pan entirely clean.
I added 2 carrots & 2 celery stalks, diced, for aromatics because that's how shanks are cooked. When the dish was finished cooking I had over 3 cups of liquid left--too thin to be a sauce and too good to toss so I strained it and cooked another cup of beans which will make a wonderful soup. Still have watery liquid left so I thickened it and it was very good. So I would say "has potential" but clearly needs to be re-written.
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