Pressure Cooker Tuscan Lamb Shanks

• 3/4 cup dried great northern beans
• 3 1/4 cups water, divided
• 3 lbs lamb shanks (about 2 large shanks)
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 2 teaspoons olive oil, divided
• 1/2 cup shallot, sliced
• 6 garlic cloves, sliced
• 1 cup dry red wine
• 1/4 cup sun-dried tomato
• 1 teaspoon dried rosemary
• 1 tablespoon Worcestershire sauce
• 1 (14 1/4 ounce) can low sodium beef broth
• 2 tablespoons flat leaf parsley, chopped
• 5 cups egg noodles, hot cooked (about 4 cups uncooked pasta)

1. 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.
2. 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 1 1/2 teaspoons flour mixture, and set aside.
3. Heat 1 teaspoon 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 teaspoon oil and 1 lamb shank.
4. Add shallots and garlic, and saute 2 minutes. 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 15psi over high heat (about 7 minutes). Adjust heat to level needed to maintain 15psi; cook 45 minutes.
5. 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.

dried great northern beans, water, lamb shanks, flour, salt, fresh ground black pepper, olive oil, shallot, garlic, red wine, tomato, rosemary, worcestershire sauce, beef broth, flat leaf parsley, egg noodles

Taken from www.food.com/recipe/pressure-cooker-tuscan-lamb-shanks-294201 (may not work)