Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 65 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Soak cannellini beans in a large bowl of cold water for at least 4 hours, up to overnight. Drain. | 2. Pat lamb shanks dry; season with ground black pepper and dust with flour. Heat oil in pressure cooker over medium-high heat. Cook lamb shanks one at a time, turning to brown on all sides, about 10 minutes per shank. Transfer to a plate and set aside. | 3. Cook and stir shallots, carrots, celery, and garlic in the oil left in pressure cooker until shallots are golden brown, about 15 minutes. Add rosemary and red wine; cook for 2 minutes, scraping up any browned bits from the bottom of the pan. Add drained beans, beef broth, and water; season to taste with more black pepper. Return the lamb shanks to the pot. | 4. Seal the pressure cooker lid; bring cooker to full pressure according to manufacturer's instructions. Cook for 35 minutes. Turn off heat and allow the pressure to lower naturally, about 10 minutes. | 5. Remove lid; stir in tomato paste, salt, lemon zest, and half of the chopped parsley. | 6. Spoon bean and vegetable mixture into large shallow bowls; top with lamb shank meat and sauce. Sprinkle servings with remaining parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cannellini bean	1	cup		806.9352	0.0	179.5204	4.5333
lamb shank	2			806.9352	0.0	179.5204	4.5333
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
purpose flour	2	tablespoons		806.9352	0.0	179.5204	4.5333
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
shallot	2		chopped	-	-	-	-
carrot	2		chopped	104.96	24.5248	2.3808	0.6144
celery rib	2		chopped	806.9352	0.0	179.5204	4.5333
garlic	6	cloves	sliced	26.82	5.9508	1.1448	0.09
rosemary	2	teaspoons	chopped	1.834	0.2898	0.0463	0.08199999999999999
red wine	1	cup		-	-	-	-
beef broth	2	cups	low sodium	33.6	0.192	5.472	1.056
water	1	cup		0.0	0.0	0.0	0.0
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
salt	1/2	teaspoon		-	-	-	-
lemon zest	2	teaspoons		806.9352	0.0	179.5204	4.5333
italian flat leaf parsley	1/4	cup	chopped divided	806.9352	0.0	179.5204	4.5333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.