Lamb shank and borlotti beans are cooked together in a pressure cooker until the meat pulls away from the bone and gives the beans a deep flavor. This hearty one-pot meal is a winter classic made with simple ingredients.
Heat the cooking oil in a pressure cooker and sear the lamb shank on all sides for 6 minutes, until browned.
Add the onion and sauté for 5 minutes, until softened. Stir in the tomato paste and cook for 2 minutes.
Add the soaked borlotti beans, water and salt, then close the lid. Once the cooker whistles, cook over low heat for 50 minutes. Turn off the heat and let the pressure release naturally.
Open the lid, pull the meat from the bone and shred it. Stir it into the beans and serve hot.
Soak the borlotti beans overnight; unsoaked beans may not become fully tender, even in a pressure cooker. Let the pressure release naturally; opening the cooker too soon can make it harder to pull the meat from the bone. No major allergens are included in this recipe.
Barbunyayı gece önceden ıslattım ve elli dakika sonunda basınç kendiliğinden inene kadar bekledim, et kemikten kendiliğinden ayrıldı; şimdiye kadar bu tarifle yaptığım en yumuşak ve en dolgun tatlı sonuç oldu.
Barbunyayı ıslatmayı unutup doğrudan düdüklüye attım, elli dakika pişirmeye rağmen fasulyelerin çoğu diş gıcırdatacak kadar sert kaldı ve et suyu da beklediğim kadar derinleşmedi. Islatma adımını hiç atlamamak gerekiyormuş.
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