Tuscan Lamb Shanks with White Beans

Tuscan Lamb Shanks with White Beans
Photo by Romulo Yanes


  • 3 ½ cups water
  • fresh flat-leaf parsley
  • 2 tablespoons olive oil
  • 2 rosemary sprigs
  • 1 (14-ounces) can diced tomatoes in juice
  • a 6-to 8-quart pressure cooker
  • 1 large onion
  • + 6 more ingredients
    • extra-virgin olive oil for drizzling
    • 2 medium carrots
    • 2 lamb shanks
    • 1 cup dried navy beans
    • 3 cloves garlic
    • 2 celery ribs

Pat lamb shanks dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in pressure cooker over medium-high heat until it shimmers, then brown shanks well, 1 at a time, transferring to a plate. Add onion, carrots, celery, and garlic to pressure cooker and sauté until golden brown,...

View full recipe at Epicurious


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