Tuscan Lamb Shanks with White Beans

I used great northern beans and though they are bigger than navy beans it took more than twice as long to cook them. Annoying. I have made other recipes similar to this which used dried beans and it took longer to cook the beans than the recipe called for.

• magpieinparis

• Marietta, OH

• 12/23/2020

Wow! I just bought a pressure cooker, and this was my introduction. I used 2 cups of chicken broth, 1 cup red wine for the liquid. A little extra rosemary and garlic. Maybe a little less salt (didn't measure). This is an easy, incredible meal. I cooked it for 35 minutes. For the woman stuck with hard great northern beans, they are probably twice as big as navy beans. I didn't soak the navy beans, and they were delicious. I used lamb shanks, will try lamb chunks another time, as bone is a little of a pain, but as noted by others, very tasty. Can't wait to see what else I can make, though I will be tempted to make this again soon!

• ninkat

• New York, NY

• 11/30/2015

Made this as written and it was fabulous. Only thing to note was that with our Kuhn Rikon pressure cooker it took 1 hour on the "high" setting for the beans to be done perfectly. After 1/2 hour the beans were still crunchy. I didn't pre-soak the beans at all.

• Anonymous

• Sunnyvale, CA

• 10/28/2014

Forgot to add that I did the "quick soak" method with my beans. Covered generously in water, vigorous boil for 2 min and sit for 1 hour. They turned out perfectly

• cklinder

• Athens, GA

• 1/14/2014

New family favorite! Used cubed lamb. Increased cooking time to 40 min (timed after pressure fully reached) added steamed kale, topped with shaved Parmesan. Next time will add more tomatoes. My teenagers loved it

• cklinder

• Athens, GA

• 1/14/2014

I make this frequently however I substitute 2lbs of cubed lamb instead of the shanks. I have made it with the shanks but there's not a lot of meat and a lot of bone. The cubed lamb works wonderfully.

• Anonymous

• NJ

• 5/25/2013

I didn't feel like breaking out the pressure cooker so I braised instead at 200 for 3 hours and 250 for 2 hours. I soaked the beans overnight as well. Even with these simplifications the dish was amazing. The lamb just falls off the shank.

• mtrombet

• Minneapolis

• 1/1/2013

这is becoming a "go-to" recipe for me. Super easy, delicious. The only thing that I have to add is that this recipe is actually better if made a day in advance. The flavors really seem to deepen overnight. I've even frozen the leftovers and used them a week or two later with excellent results.

• Anonymous

• 10/21/2012

I used flageolets soaked overnight and floured the lamb shanks before browning. Didn't have fresh rosemary, so used fresh thyme and mint. Other than that, I followed the recipe--shanks and beans were perfectly cooked after 30 minutes. (Presoaking helps!) I would suggest using the natural release method of releasing the pressure, rather than the quick release method used in the recipe. Quick release can toughen the meat and make the beans mushy.

• erisagal

• Oakland CA

• 4/11/2011

Very easy and tasty but turned out a bit soupy. I would use less water next time. I did soak beans overnight and they turned out just right at 45 mins, soft but not mushy. I don't think it would be as good in a slow cooker - I hate the way slow cookers give everything a uniform taste. With the pressure cooker, everything has its own distinct, delicious flavour.

• newmanstef

• Kitchener, ON

• 1/16/2011

Oh, I wanted to add to my review below that I added the tomatoes to my slow-cooker only during the last hour of cooking, once the beans were already tender. (The instructions that came with my slow-cooker said to add acidic ingredients at the end so the beans wouldn't get tough.)

• bonniebrownhair

• San Francisco, CA

• 12/11/2010

Excellent recipe! We do not have a pressure cooker, so I made this in a slow-cooker instead and it turned out very yummy. I also used fresh instead of canned tomatoes (which made it slightly less flavorful, but it was because of a dinner guest's dietary restrictions). Other cuts of lamb work, too. We used lamb shoulder chops, as they were on sale at Whole Foods. The lamb fell off the bone, so ours ended up kind of like a lamb and white bean stew -- we served it with Italian country bread and butter. Yum!

• bonniebrownhair

• San Francisco, CA

• 12/11/2010

这is an outstanding and simple recipe.Perhaps if "cook from Los Angeles" had not entered their 1 fork review 16 times, the fork rating for this recipe would be close to a 4, as it was the first time I used it. I soak my beans over night even though the pressure cooker instructions say that it's not necessary and I also use cubed lamb stew as the shanks are too sinewy and don't really provide a lot of meat (although delicious). The tastes harmonize fabulously. We love it.

• pizolski

• Ridgewood, NJ

• 12/4/2010

Maybe I did something wrong but this turned out terrible for me. I pressure cooked for 45 minutes and the beans were actually fine. It was the lamb that was off. I buy all my meats from Whole Foods so I know I started with a quality cut. The lamb tasted poached, not cooked. Very odd, gamey taste and color. Perhaps I did something wrong though since I'm the only one who had this comment.

• Anonymous

• Los Angeles

• 11/11/2010

Made this recipe in a crock-pot. Substituted beef broth for the water and served over a bed of mashed potatoes with green beans. Delicious!

• DC_Gator

• Arlington, VA

• 11/1/2010