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New York Cheesecake
Italian-Style Lamb Shanks with White Beans
| By : |
| Prep Time | 25 minutes |
| Cook Time | 45 minutes |
| Servings |
4 servings
|
Ingredients
- 1 2/3 tablespoons kosher salt divided
- 4 cups Water
- 8 ounces cannellini beans or white northern beans, dried
- 4 lamb shanks 10-ounces each
- 2 tablespoons extra-virgin olive oil
- 1/2 cup dry white wine or dry white vermouth
- 1 bay leaf
- 1 medium onion quartered
- 2 cloves garlic minced
- 2 large carrots peeled, 1 quartered and 1 coarsely chopped
- 1 small fennel bulb quartered, fronds reserved (optional)
- 2 cups chicken stock
- 1 medium tomato seeded and chopped
- black pepper freshly ground
Ingredients
|
Instructions
- Soak the beans. In a large bowl, dissolve 1 tablespoon of salt in the water.
- Add the beans and soak at room temperature for 8 to 24 hours. Rinse and drain.
- Prep the lamb. Sprinkle the lamb shanks with
1 1/2 teaspoons of salt. - Cover with aluminum foil and let them sit at room temperature for 20 minutes to 2 hours. The longer they sit, the better. If they sit for 1 hour or less, it can be at room temperature. If they sit for longer than 1 hour, let them do so in the refrigerator.
- Brown the lamb. Preheat the Instant Pot by selecting Sauté and adjust to More for high heat. Heat the oil until it shimmers.
- Blot the lamb shanks dry with a paper towel. Add two shanks to the pot and cook, undisturbed, until browned, about 5 minutes.
- Turn over and repeat on the second side. Transfer the shanks to a plate and repeat with the remaining two shanks, transferring them to the plate when browned.
- Add the wine and cook, scraping to get up any browned bits from the bottom of the pot. Simmer the wine until it reduces by about half.
- Add the bay leaf, onion, garlic, quartered carrot, and fennel (if using) to the pot.
- Transfer the browned shanks to the pot and pour in the stock.
- Lock the lid into place. Select Manual; adjust the pressure to High and the time to 35 minutes.
- After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure. Unlock and remove the lid. Transfer the shanks to a plate.
- Strain the sauce into a fat separator or bowl, discarding the vegetables.
- Let the fat rise for 5 minutes or so and then pour the sauce back into the pot, spooning off as much fat as possible if the sauce is in a bowl.
- Add the beans to the pot along with the chopped carrot and tomato. Make sure that the beans are covered by about an inch of liquid. If they are not, add more stock.
- Return the lamb to the pot. Lock the lid into place. Select Manual; adjust the pressure to High and the time to 10 minutes.
- After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure. Unlock and remove the lid.
- Taste and adjust the seasoning, adding more salt if necessary and seasoning with black pepper. If the beans are too soupy, select Sauté and adjust to Normal for medium heat.
- Simmer until the sauce thickens slightly.
- Serve the beans in bowls, each topped with a lamb shank and sprinkled with the fennel fronds (if using). Enjoy!
Recipe Notes
Janet A. Zimmerman is an award-winning food writer and cooking instructor based in Atlanta, Georgia. With more than 15 years of experience teaching culinary classes and writing about food, Janet has written for Martha Stewart Living, NPR’s Kitchen Window and The Daily Gullet. Her culinary class subjects range from cocktail parties to candy, but she and her partner specialize in cooking for one or two, with Date Night classes being among their most popular. We hope you enjoy her fabulous recipes she has agreed to share with us!
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Lamb turned out great…very tender and flavourful.
I used lentils instead of beans which worked really well.
My only stumbling block was trying to brown the shanks. The 2TBSPs oil ran around the edges of the concave bottom of the inner pot.
Definitely a recipe to make again.
Can someone please come up with these recioes for the 3 quart mini pot? Hard to find recioes and I do not want exotic or complicated dishes please….just good comfort food type recipes would be wonderfful, thanks!
My husband made this recipe just as it was written. It was delicious and the leftovers(make sure you have some) were even better the next day. It’s a keeper.
Pigfishlane
You should be able to halve most recipes for your three quart pot.
Fantastic recipe. Fun to make and delicious. Thank you for sharing.
We actually doubLed the nonmeat portion and made more or a soup. It was a bit dfferent but really good! Served with french bread for dipping and a nice green salad it was perfect.
Love this recipe!! Was so impressed with the flavors. For sure made the favorites list.