Pressure Cooker Lamb Shanks With White Beans Food

MOROCCAN LAMB SHANKS WITH POLENTA AND WHITE BEANS

Steps:

• Cover beans with cold water in a large bowl and soak overnight, drain Coat the lamb in the flour; shake off excess.
• Heat the oil in a large saucepan; cook the lamb in batches until browned all over.
• Add onion and garlic; cook stirring until the onion is soft.
• Add spices to the pan; cook stirring about 2 minutes or until fragrant.
• Stir in the beans, rind, juice, undrained crushed tomatoes, stock and paste and bring to the boil.
• Reduce heat and simmer covered for 40 minutes.
• Uncover; simmer for about 50 minutes or until lamb and the beans are tender.
• Heat the water and milk in a large saucepan (do not boil).
• Add the polenta; cook stirring about 5 minutes or until liquid is absorbed and polenta softens.
• Serve the lamb mixture on polenta and sprinkled with combined extra rind, parsley and coriander.

INSTANT POT BRAISED LAMB WITH WHITE BEANS AND SPINACH

Steps:

• Pour 2 Tbsp. oil into Instant Pot and heat on Sauté setting on high until shimmering. Season lamb chops on all sides with pepper and 1 1/2 tsp. salt. Working in two batches, cook lamb in Instant Pot until golden brown, about 2 minutes per side. Transfer to a plate.
• Add onion and garlic to hot oil in pot and cook, still on high Sauté setting and stirring occasionally, until fragrant, 1-2 minutes. Pour in wine and cook, scraping up browned bits from bottom of pot, until wine is slightly reduced and steam no longer smells boozy, 2-3 minutes. Pour in 2 cups hot water. Nestle chops and rosemary sprigs into pot, arranging in an even layer. Turn off Sauté setting. Lock on lid and cook at high pressure 20 minutes, then release pressure manually.
• Transfer lamb to a large bowl; discard rosemary stems. Return heat to high Sauté setting and reduce braising liquid slightly while you shred lamb into bite-size pieces; remove and discard bones. Stir lamb and beans back into liquid in pot, then turn off heat. Add spinach and remaining 1/2 tsp. salt and stir until spinach is just wilted. Stir in lemon juice.
• Divide lamb mixture among bowls. Drizzle with oil and serve with lemon wedges and bread alongside (if using).

BRAISED LAMB SHANKS WITH WHITE BEANS

Steps:

• Make lamb shanks:
• Pat lamb shanks dry and season with salt and pepper. In an 8-quart heavy flameproof casserole heat oil over moderately high heat until hot but not smoking and brown lamb shanks well in batches, transferring to a plate as browned. To casserole add onion, carrot, celery, and garlic and sauté until onion is softened. Add wine and simmer mixture, stirring occasionally, until liquid is reduced to about 3 cups. Return lamb shanks to casserole and stir in broth, tomato paste, and thyme. Bring liquid to a boil and simmer, covered, stirring and turning lamb shanks occasionally, 1 1/2 hours. Simmer mixture, uncovered, stirring occasionally, 1 hour more, or until lamb shanks are tender.
• Make the gremolata while lamb is cooking:
• In a small bowl stir together gremolata ingredients.
• Make beans while lamb is cooking:
• In a saucepan heat oil over moderately high heat until hot but not smoking and cook onions, carrots, celery, and garlic, stirring, 2 or 3 minutes, or until softened. Add beans, 2 cups broth, butter, and bay leaf and cook over moderate heat, stirring occasionally and adding enough remaining broth to keep beans moist and to reach a creamy consistency, about 30 minutes. Discard bay leaf and add half of gremolata and salt and pepper to taste.
• Transfer lamb shanks to a plate and keep warm, covered with foil. Strain braising liquid through a sieve into a saucepan, discarding solids, and stir in butter and tarragon. Boil sauce, stirring occasionally, until thickened slightly. Strain sauce through sieve into a bowl and season with salt and freshly ground black pepper.
• Sprinkle lamb shanks with remaining gremolata and serve with beans and sauce.

LAMB SHANKS WITH GARLIC AND PORT WINE - PRESSURE COOKER

Steps:

• Trim excess fat from the lamb shanks and season with salt and pepper. (I admit I like fat on my meat, and the lamb isn't that fatty, so I didn't trim my shanks).
• Heat the oil in the PC. Add the shanks and brown on all sides. (You can do this in a separate pan if you like).
• When the shanks are almost completely browned, add the garlic cloves and cook until they are lightly browned but not burned.
• Add the stock, port, tomato paste, and rosemary, stirring so the tomato paste dissolves.
• Close the PC and bring up to full pressure (15 pounds).
• Reduce heat to stabilize pressure and cook for 30 minutes.
• Remove PC from heat and let pressure release naturally.
• Remove the lamb shanks.
• Return pan to heat and boil the liquid, uncovered, for 5 minutes to reduce and thicken the sauce.
• Whisk in the butter, then add the vinegar.
• Serve the sauce over the lamb.
• Enjoy!

PRESSURE COOKER TUSCAN LAMB SHANKS

Steps:

• 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 15psi over high heat (about 7 minutes). Adjust heat to level needed to maintain 15psi; 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.