Tuscan Lamb Shanks

3/4 cup dried Great Northern beans
3¼ cups water
3 lbs. lamb shanks
2 tbsp. flour
1/2 tsp. salt
2 tsp. olive oil
1/2 cup sliced shallots
6 garlic cloves, sliced
1 cup dry red wine
1/4 cup sun-dried tomato sprinkles
1 tbsp. chopped fresh or 1 tsp. dried rosemary
1 tbsp. Worcestershire sauce
1 (14.5oz.) can beef broth
2 tbsp. chopped fresh parsley
5 cups hot cooked medium egg noodles

Sort and wash beans; combine with 3 cups water in a small saucepan. Bring to a
boil; cook 1 minute. Remove from heat. Let stand 20 minutes. Drain; set aside.

Trim fat from lamb. Place flour, salt, and pepper in a large zip-top plastic
bag; add lamb. Seal; shake to coat. Remove lamb from bag; shake off excess
flour mixture. Reserve 1½ tsp. flour mixture, and set aside. Heat 1 tsp.
oil in a 6-quart pressure cooker over medium heat. Add 1 lamb shank; cook
8 minutes on all sides or until browned. Remove lamb from pan. Repeat
procedure with 1 tsp. oil and 1 lamb shank. Add shallots and garlic, and
sauté 2 minutes. Add the beans, 1/4 cup water, reserved flour mixture, red
wine, and the next 4 ingredients. Close lid; bring to high pressure over
high heat. Adjust heat to medium or level needed to maintain high pressure;
cook 45 minutes. Remove from heat; place the cooker under cold
running water. Remove lid. Remove lamb from pan; cool completely. Remove
meat from bones; discard bones, fat, and gristle. Skim fat from surface.
Stir meat into bean mixture. Sprinkle with parsley. Serve over noodles.

5 servings