Tuscan Lamb Shanks

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 5 cups extra wide egg noodles hot cooked uncooked ( 4 cups pasta)
• 0.8 cup cannellini beans dried
• 1 cup cooking wine dry red
• 2 tablespoons flour all-purpose
• 2 tablespoons flat-leaf parsley fresh chopped
• 6  garlic cloves sliced
• 3 pounds lamb shanks ( 2 large shanks)
• 14.3 ounce low-salt beef broth canned
• 2 teaspoons olive oil divided
• 1 tablespoon teaspoon rosemary dried fresh chopped
• 0.5 teaspoon salt 
• 0.5 cup shallots sliced
• 0.3 cup sun-dried tomato sprinkles 
• 3.3 cups water divided
• 1 tablespoon worcestershire sauce 

Equipment

• frying pan
• sauce pan
• ziploc bags
• pressure cooker

Directions

1. Sort and wash beans; combine with 3 cups water in a small saucepan. Bring to a boil; cook 1 minute.
2. Remove from heat.
3. Let stand 20 minutes.
4. Drain; set aside.
5. Trim fat from lamb.
6. Place flour, salt, and pepper in a large zip-top plastic bag; add lamb. Seal; shake to coat.
7. Remove lamb from bag; shake off excess flour mixture. Reserve 1 1/2 teaspoons flour mixture, and set aside.
8. Heat 1 teaspoon oil in a 6-quart pressure cooker over medium heat.
9. Add 1 lamb shank; cook 8 minutes on all sides or until browned.
10. Remove lamb from pan. Repeat procedure with 1 teaspoon oil and 1 lamb shank.
11. Add shallots and garlic, and saut 2 minutes.
12. Add the beans, 1/4 cup water, reserved 1 1/2 teaspoons flour mixture, red wine, and the next 4 ingredients (wine through broth). Close lid; bring to high pressure over high heat (about 7 minutes). Adjust heat to medium or level needed to maintain high pressure; cook 45 minutes.
13. Remove from heat; place the cooker under cold running water.
14. Remove lid.
15. Remove lamb from pan; cool completely.
16. Remove meat from bones; discard bones, fat, and gristle. Skim fat from surface. Stir meat into bean mixture.
17. Sprinkle with parsley.
18. Serve over noodles.