Lamb shank with white beans Tuscan style
4 servings
60 minutes
Braised lamb shank with white beans in Tuscan style is a traditional Italian dish inspired by rustic Tuscan recipes. The slow-cooked meat infused with the aromas of rosemary and vegetables becomes incredibly tender, while the white beans add heartiness and a creamy texture to the dish. The flavor is harmonious – the juicy meat reveals hints of garlic, tomatoes, and spices, creating a rich palette of aromas. It is the perfect dish for a cozy family dinner or festive gathering, served with a glass of red wine and fresh bread. It can be served as a standalone dish or complemented with herbs and a light side for balance.
1
Heat oil in a pressure cooker over low heat. Season the meat with salt and pepper, then sear it well on all sides and place the drumsticks on a plate.
- Lamb shank: 900 g
- Olive oil: 2 tablespoons
- Ground black pepper: to taste
- Salt: to taste
2
Chop the onion, carrot, and celery, and slice the garlic thinly. Add all this to the pressure cooker and sauté for about 6 minutes until golden brown. Add the diced tomatoes with juice and rosemary, and cook, stirring, for about a minute. Then mix in the beans, water, half a teaspoon of salt, and 1/4 teaspoon of pepper.
- Onion: 1 head
- Celery stalk: 2 pieces
- Carrot: 2 pieces
- Garlic: 3 heads
- Tomatoes in their own juice: 420 g
- Fresh rosemary: 2 stems
- White beans: 50 g
- Water: 250 ml
- Salt: to taste
- Ground black pepper: to taste
3
Place the meat back in the pot, bring to a boil, cover, and simmer for about 30 minutes. Place the pressure cooker in the sink and run cold water over the lid until the pressure is fully released. Open the lid and remove the rosemary. Cut the meat into pieces on a cutting board.
- Lamb shank: 900 g
- Fresh rosemary: 2 stems
4
Transfer the beans and vegetables to a wide bowl, place pieces of meat on top, drizzle with sauce, and garnish with chopped herbs.
- White beans: 50 g
- Chopped parsley: to taste