Italian-Style Lamb Shanks with White Beans
Servings Prep Time
4servings 25minutes
Cook Time
45minutes
Servings Prep Time
4servings 25minutes
Cook Time
45minutes
Ingredients
  • 1 2/3tablespoons kosher saltdivided
  • 4cups Water
  • 8ounces cannellini beansor white northern beans, dried
  • 4 lamb shanks10-ounces each
  • 2tablespoons extra-virgin olive oil
  • 1/2cup dry white wineor dry white vermouth
  • 1 bay leaf
  • 1medium onionquartered
  • 2cloves garlicminced
  • 2large carrotspeeled, 1 quartered and 1 coarsely chopped
  • 1small fennel bulbquartered, fronds reserved (optional)
  • 2cups chicken stock
  • 1medium tomatoseeded and chopped
  • black pepperfreshly ground
Instructions
  1. Soak the beans. In a large bowl, dissolve 1 tablespoon of salt in the water.
  2. Add the beans and soak at room temperature for 8 to 24 hours. Rinse and drain.
  3. Prep the lamb. Sprinkle the lamb shanks with 1 1/2 teaspoons of salt.
  4. 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.
  5. Brown the lamb. Preheat the Instant Pot by selecting Sauté and adjust to More for high heat. Heat the oil until it shimmers.
  6. Blot the lamb shanks dry with a paper towel. Add two shanks to the pot and cook, undisturbed, until browned, about 5 minutes.
  7. 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.
  8. 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.
  9. Add the bay leaf, onion, garlic, quartered carrot, and fennel (if using) to the pot.
  10. Transfer the browned shanks to the pot and pour in the stock.
  11. Lock the lid into place. Select Manual; adjust the pressure to High and the time to 35 minutes.
  12. 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.
  13. Strain the sauce into a fat separator or bowl, discarding the vegetables.
  14. 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.
  15. 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.
  16. Return the lamb to the pot. Lock the lid into place. Select Manual; adjust the pressure to High and the time to 10 minutes.
  17. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure. Unlock and remove the lid.
  18. 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.
  19. Simmer until the sauce thickens slightly.
  20. Serve the beans in bowls, each topped with a lamb shank and sprinkled with the fennel fronds (if using). Enjoy!
Recipe Notes