Slow Cooker Lamb & White Bean Stew

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


  1. Add all ingredients to the slow cooker and set to high for 5 hours, or low for 8 hours.

  2. 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








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