Slow Cooker Lamb and White Bean Stew

Directions

• Crock pot
• Add 5 cups of water to the slow cooker.
• Add 14 oz lamb shank, 2 cups cooked white navy beans, 1 medium yellow onion (diced), 2 tomatoes (diced), and 1 medium yellow potato (diced).
• Stir in 2 tsp turmeric, 2 tbsp apple cider vinegar, 1 tbsp tomato paste, and 2 tsp salt.
• Set the slow cooker to high for 5 hours or low for 8 hours.
• Before serving, remove the lamb bones and shred the meat with a fork.
• Serve and enjoy!
• Instant Pot
• Turn the Instant Pot to the Sauté setting and add 1 tbsp oil (optional, if desired for searing the meat).
• Sear 14 oz lamb shank for about 2-3 minutes on each side until browned.
• Add 5 cups of water, 2 cups cooked white navy beans, 1 medium yellow onion (diced), 2 tomatoes (diced), 1 medium yellow potato (diced), 2 tsp turmeric, 2 tbsp apple cider vinegar, 1 tbsp tomato paste, and 2 tsp salt to the pot.
• Close the Instant Pot lid and set the valve to sealing.
• Select the Pressure Cook (or Manual) setting and cook on high pressure for 35 minutes.
• Once the cooking time is up, allow for a natural pressure release for 10 minutes, then carefully switch the valve to venting to release any remaining pressure.
• Open the lid and remove the lamb shank. Shred the meat with a fork.