Tuscan Lamb Shanks

Yield: 5 servings (serving size: 1 cup stew and 1 cup noodles)

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

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.

Nutritional Information

Calories:

519 (17% from fat)

Fat:

10g (sat 3.4g,mono 5.1g,poly 1.5g)

Protein:

38g

Carbohydrate:

85g

Fiber:

12.7g

Cholesterol:

82mg

Iron:

7mg

Sodium:

460mg

Calcium:

105mg