Spanish · lamb

Spanish-style slow-cooked lamb shoulder & beans

Name: Spanish-style slow-cooked lamb shoulder & beans
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2.5kg Lamb Shoulder; 1 tblsp Olive Oil; 2 chopped Onion; 4 Chopped Carrots; 1 Garlic Bulb; 500ml Chicken Stock; 1200g Butter Beans; 450g Roasted pepper; 300g Black Olives; 4 tablespoons Parsley; 4 Cloves Crushed Garlic; 1 tablespoon Hot smoked paprika; 4 tablespoons Olive Oil; 1/2 teaspoon Rosemary

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Lamb Shoulder2.5 kg
Olive Oil1 tbsp
Onion2
Carrots4
Garlic Bulb1
Chicken Stock500 ml
Butter Beans1200 g
Roasted pepper450 g
Black Olives300 g
Parsley4 tbsp
Garlic4 cloves
Hot smoked paprika1 tbsp
Olive Oil4 tbsp
Rosemary½ tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

3 steps · 0 min

1
To make the spice mix, combine all of the ingredients together with a large pinch of salt. Slash the lamb shoulder all over with a sharp knife and rub in. If you have the time, marinate for up to 24 hrs, but this is not essential.
2
Heat the oven to 150C/130C fan/gas 2. Heat the oil in a large flameproof casserole dish or roasting tin over a medium-high heat, add the onions, carrots and garlic and sizzle for 5 mins until the onions and carrots are softened. Pour over the stock, then bring to the boil. Nestle the lamb in the pan and cover, then transfer to the oven and roast for 2 hrs.
3
Uncover and transfer the lamb to a plate using tongs. Stir the beans, peppers and olives through the stock in the pan, sit the lamb back on top and return to the oven, uncovered, for 1 hr 30 mins until the lamb is cooked through. Transfer the lamb to a board and shred using two forks. Stir the parsley through the braised beans before serving.