Thursday, January 8, 2009
Made this stew last night. Very yummy, very healthy. M. ate it also and like it. It is cooked in a pressure cooker, which is one of my favorite, most used tools in my kitchen. My wonderful mother-in-law introduced me to the world of pressure cooking about 5 years ago. I can make from scratch soup in 1 hour instead of simmering soup on the stove for 3 hours.
We made cornbread to accompany this stew, but crusty bread would be great. Ask your meat counter if they have lamb shanks because they may be in the back room, not in the display case. It is really easy and took about 1 hour to make!
Makes 4 servings
2 lamb shanks
1 cup dried cannellini beans soaked overnight in 3 cups water
1 onion chopped
2 stalks celery chopped
2 carrots chopped
2 stalks rosemary chopped
2 cloves garlic chopped
1 can chopped tomatoes
2 cups water
chopped parsley to garnish
high quality olive oil to drizzle on top
3 Tbls. olive oil to sautee lamb and veggies
salt and pepper
6-8 quart pressure cooker
Brown lamb shanks in pressure cooker with olive oil (about 8 min). Remove from pot and set aside on plate. Add onion, carrot, celery and garlic to pressure cooker and sautee for 10 min. Add tomatoes along with liquid in can, rosemary, drained beans, water and lamb shanks to pressure cooker with salt and pepper and bring to boil. Put cover on pressure cooker and cook on high pressure for 30 min. Place pressure cooker in sink, and run cold water over lid relieve pressure. Open and remove lamb shanks and remove meat and chop. Take potato masher and mash beans slightly to thicken sauce.
In bowls ladel 2 scoops of bean stew and top with handful of lamb, sprinkle of parsely and drizzle of olive oil.
This recipe is adapted from Gourmet magazine.