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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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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) |
Directions:
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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