White Bean & Mutton Shank Stew

Ingredients

3 Tablespoons Butter or other animal fat OR 2 Tablespoons Olive Oil and 2 Tablespoons Butter
2-5 Cups White Beans Pre-soaked and Cooked
Beef OR Lamb OR Mutton OR Goat Shank OR Pork Hock (as many of these as you’d like to use)
2 Carrots, Chopped
Other Vegetables can be added such as; Greens, Celery, Mushrooms
1 Med. Onion, Chopped
4 Cloves Garlic, Minced
Spices of Choice such as; Thyme, Rosemary, Mint, Dill, Oregano, Basil (any or all)
Salt (Do not add during cooking) & Pepper
Bone Broth OR Water OR a Mix of Each

You can use either a slow cooker or a heavy casserole with a heavy lid in the oven or a Dutch oven with heavy lid in the oven.
Place fat in skillet on stove top and heat over med. heat until bubbly.
Add onions and sauté until golden.
Add carrots and any other veggies you might be using and sauté until soft.
Place cooked vegetables in slow cooker or casserole or Dutch oven.
Add meat, beans, spices and pepper (BUT NOT SALT). Pour liquid of choice over top until it covers all and slow cook in the slow cooker on high for the first 2 hrs. and then turn down to low. OR place Dutch oven OR casserole in oven with lid on and allow to slow cook @ 250 for 6-10 hrs.
Before serving allow to rest for about 15 min. adding salt before serving to taste.