Ingredients

  • 2 cans white butter beans, drained or 3 cups home-cooked white beans (any variety except garbanzo) –add these at the end, not initially
  • 1/2 cup dry vermouth or white wine (again, I always keep vermouth in the fridge since I do not drink white wine)
  • 3 large cloves garlic, minced
  • 1/3 teaspoon fresh ground pepper
  • 4-5 lamb shanks
  • grated zest of 1 large lemon
  • 1/2 teaspoon pepper
  • 1 tablespoon pesto (I keep this frozen in my freezer in 1 Tbsp quantities for cooking, but jarred pesto is fine too)
  • 1 teaspoon salt
  • 1/2 teaspoon sea salt
  • 1 tsp sugar
  • 1/2 cup sun dried tomatoes, diced (I always keep these as a kitchen staple in my fridge. Mine are in oil so I drain them and use these)
  • 1 tablespoon tomato paste (a good reason to have a tube of this in my fridge)
  • 1 1/2 cups chicken broth-homemade or canned is fine too

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Preheat oven to 425 degrees and put oven rack close to the bottom. Line a roasting pan with parchment paper (for easier clean up). Dry the shanks very thoroughly with a towel, then rub the shanks all over with the salt and pepper.
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Step 2

  • Place in the roasting pan in the oven uncovered for about 40 minutes until shanks are a little browned.
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  • Length: 40 minutes

Step 3

  • Remove and pour off fat at the bottom of the roasting pan (mine had about 1?2 cup of liquid I poured off).Stir remaining ingredients together, except the beans
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Step 4

  • Place lamb shanks (they can overlap) into the pressure cooker and pour the rest except beans on top. Bring to full pressure and let it braise for 25 minutes or until really tender
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  • Length: 25 minutes

Step 5

  • Let pressure come down on it’s own-natural release. Be sure the meat is really tender.
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Step 6

  • Remove lid, and take out shanks to a deep large rimmed bowl so the juices have room to collect.Reduce the juices if you wish and season to taste.
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Step 7

  • Add drained white beans and heat in liquid.
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Step 8

  • Serve each shank in a large bowl on top of a heap of mashed sweet potatoes and steamed or roasted vegetables around the lamb for color. In a pinch I have even used frozen veggies (a mix of corn, carrot and peas).
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