Why You’ll Love This Pressure Cooker Tuscan Lamb Shanks Recipe
If you’re seeking a comforting yet gourmet meal, you’ll absolutely love this Pressure Cooker Tuscan Lamb Shanks recipe.
The rich flavors of tender lamb combined with hearty beans and aromatic herbs create a dish that feels both indulgent and homey.
I adore how the pressure cooker transforms tough cuts of meat into succulent perfection in no time, making it perfect for busy nights.
Plus, the delightful pairing of lamb with egg noodles elevates the entire experience.
It’s a dish that warms your heart and impresses your guests.
Trust me; every bite will make you feel like you’re dining in Tuscany!
Ingredients of Pressure Cooker Tuscan Lamb Shanks
When it comes to whipping up a delicious meal in no time, Pressure Cooker Tuscan Lamb Shanks are a game-changer. The ingredients are simple yet flavorful, and they come together to create something that feels fancy without all the fuss.
Imagine the warmth of tender lamb shanks melded with hearty beans, garlic, and a splash of red wine. That’s what we’re diving into today! So, let’s gather our ingredients and get ready to savor a taste of Tuscany right in our own kitchen.
Here’s what you’ll need for this mouthwatering dish:
- 3/4 cup dried great northern beans
- 3 1/4 cups water, divided
- 3 lbs lamb shanks (about 2 large shanks)
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 2 teaspoons olive oil, divided
- 1/2 cup shallots, sliced
- 6 garlic cloves, sliced
- 1 cup dry red wine
- 1/4 cup sun-dried tomatoes
- 1 teaspoon dried rosemary
- 1 tablespoon Worcestershire sauce
- 1 (14 1/4 ounce) can low sodium beef broth
- 2 tablespoons flat leaf parsley, chopped
- 5 cups egg noodles, hot cooked (about 4 cups uncooked pasta)
Now, before you rush off to the store, here are a few things to keep in mind. First off, dried great northern beans are your best bet for this recipe, but if you’re in a pinch, canned beans could work too—just make sure to rinse them well.
And about that lamb shank—don’t be shy. Ask your butcher for the best cuts, and they’ll likely have some great suggestions. Fresh herbs like rosemary can elevate the dish, but if you only have dried, that works just fine.
Finally, the egg noodles are the perfect vehicle for all that juicy goodness, but if you’re feeling adventurous, go ahead and swap them for some crusty bread to soak up the delicious sauce. Cooking should always be fun, right?
How to Make Pressure Cooker Tuscan Lamb Shanks
Let’s get ready to make some delicious Pressure Cooker Tuscan Lamb Shanks that will transport your taste buds straight to Italy.
First off, you’ll want to take 3/4 cup of dried great northern beans and put them into a small saucepan with 3 cups of water. Bring that to a boil for just a minute—yes, just a minute—then take it off the heat and let it sit for 20 minutes. This helps the beans soften a bit before they join the party.
Once the time is up, drain them and set those little guys aside.
Now, while the beans are soaking, it’s time to prep the stars of our show—the lamb shanks. You’ll need about 3 pounds of them, which should be around 2 large shanks. Trim off any excess fat; we want juicy, tender meat, not a greasy mess.
Next, grab a large zip-top plastic bag and toss in 2 tablespoons of all-purpose flour, along with 1/2 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper. Add the lamb to the bag, seal it up, and give it a good shake to coat the shanks. Shake off the excess flour and keep 1 1/2 teaspoons of that mixture for later.
Now, let’s heat things up. In a 6-quart pressure cooker, heat 1 teaspoon of olive oil over medium heat. Add one lamb shank at a time, cooking each for about 8 minutes on all sides until they’re beautifully browned. This step is essential; that brown crust is where a lot of flavor comes from.
Once both shanks are browned, remove them from the pot and set aside. In the same pot, toss in 1/2 cup of sliced shallots and 6 sliced garlic cloves, sautéing for about 2 minutes until they’re fragrant and slightly tender.
Then, add the drained beans, 1/4 cup of water, the reserved flour mixture, and the rest of your ingredients: the red wine, sun-dried tomatoes, dried rosemary, Worcestershire sauce, and the low sodium beef broth. Stir it all together, then return the lamb shanks to the pot.
Now, close the lid and crank up the heat to bring the pressure cooker to 15 psi. Once you reach that magical number, adjust your heat to maintain it and let it cook for 45 minutes.
When the timer goes off, you’re going to want to cool things down quickly—place the cooker under cold running water to release the pressure. Carefully remove the lid, and take out the lamb shanks. Let them cool, then shred the meat off the bones, discarding all the unwanted bits.
Skim any fat off the surface of the sauce, then mix the tender meat back into the bean mixture. Sprinkle with 2 tablespoons of chopped flat-leaf parsley for that fresh touch.
Serve it all over 5 cups of hot cooked egg noodles, and there you have it—a warm, hearty meal that’s sure to impress!
Pressure Cooker Tuscan Lamb Shanks Substitutions & Variations
While I love the traditional flavors of Pressure Cooker Tuscan Lamb Shanks, there’s always room for creativity in the kitchen.
You can swap lamb shanks for beef short ribs or even chicken thighs for a lighter dish. If you’re out of great northern beans, white cannellini beans work beautifully too.
Feel free to experiment with herbs—thyme or sage can add a lovely twist. For a smoky touch, try adding a bit of smoked paprika.
Ultimately, if red wine isn’t your thing, a splash of balsamic vinegar can add depth without the alcohol. Enjoy making it your own!
What to Serve with Pressure Cooker Tuscan Lamb Shanks
After exploring the various ways to customize your Pressure Cooker Tuscan Lamb Shanks, it’s time to think about what to serve alongside this rich and flavorful dish.
I love pairing these lamb shanks with creamy polenta or buttery mashed potatoes, as they soak up the delicious sauce beautifully. A fresh arugula salad with lemon vinaigrette adds a nice peppery contrast.
If you’re in the mood for something heartier, consider serving crusty Italian bread to sopping up every drop.
Finally, a glass of dry red wine complements the dish perfectly, enhancing the overall experience. Enjoy your meal!
Additional Tips & Notes
To guarantee your Pressure Cooker Tuscan Lamb Shanks turn out perfectly, I recommend a few key tips.
First, don’t rush the browning process; it adds depth to the flavor.
Second, always let the pressure release naturally for a tender result.
If you prefer a thicker sauce, try simmering the mixture for a few minutes after removing the lamb.
Also, feel free to customize the herbs; thyme or basil can add a unique twist.
Finally, serve it fresh, but if you have leftovers, they taste even better the next day.
Enjoy your cooking adventure!