Makes 4 Servings
Macros: 397 Cal, Fat 14g, Carbs 39g, Fibre 12g, Protein 28g
5 cups Water
397 grams Lamb Shank
2 cups White Navy Beans (cooked)
1 Yellow Onion (medium, diced)
2 Tomato (diced)
1 Yellow Potato (medium, diced)
2 tsps Turmeric
2 tbsps Apple Cider Vinegar
1 tbsp Tomato Paste
2 tsps Sea Salt
Add all ingredients to the slow cooker and set to high for 5 hours, or low for 8 hours.
Before serving, remove the bones and shred the meat with a fork (if it hasn't fallen apart already). Enjoy!
Serve it With: Toasted bread, our Cleaned Up Biscuits, rice, quinoa or cauliflower rice.
More Veggies: Add watercress, kale or spinach before serving.
No Potato: Use cauliflower instead.
Serve as Iranian Abgoosht: Separate the broth and serve with bread. The remaining ingredients are mashed up and served separately alongside the broth.
Leftovers: Store in an airtight container in the fridge up to 3 days. Freeze for up to 2 months.
Vegan & Vegetarians: Replace the lamb with chickpeas.
No lamb: use whatever meat you have