- Cast Iron Skillet: A versatile skillet made from cast iron known for even heat distribution and durability, ideal for searing lamb shanks.
- Large Dutch Oven: Suitable for slow cooking; its thick walls retain heat well, perfect for braising tough cuts of meat like lamb shanks in a rich sauce or with beans.
- Mandoline Slicer: For preparing any vegetables needed as garnish or sides without risking injury that knife chopping might present.
2 lamb shanks (2 pounds total)
2 tablespoons olive oil
1 large onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
3 garlic cloves, thinly sliced
1 (14-ounces) can diced tomatoes in juice
2 rosemary sprigs
1 cup dried navy beans, picked over
3 1/2 cups water
Equipment: a 6-to 8-quart pressure cooker
Garnish: chopped flat-leaf parsley; extra-virgin olive oil for drizzling
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About