Dinner

Spanish-Style Slow-Cooked Lamb Shoulder & Beans

Name: Spanish-Style Slow-Cooked Lamb Shoulder & Beans
Prep time: 25 min
Cook time: 210 min
Total time: 235 min
Cuisine: Spanish
Ingredients: 2.5kg lamb shoulder; 1 tblsp olive oil; 2 onion, chopped; 4 carrot, chopped; 1 garlic bulb; 500ml chicken stock; 1200g butter beans; 450g roasted pepper; 300g black olives; 4 tablespoons parsley; 4 cloves garlic, crushed; 1 tablespoon hot smoked paprika; 4 tablespoons olive oil; 1/2 teaspoon rosemary; 1 large pinch salt

Tender lamb shoulder slow-roasted with butter beans, roasted peppers, olives, and smoky paprika.

3 hr 55 min
1000 kcal
Spanish

Mellowpan tip: Makes 8 servings. Plan the extras as tomorrow’s lunch.

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Spanish-Style Slow-Cooked Lamb Shoulder & Beans

Ingredients

For 8 servings

Steps

Step 1:
Combine all the spice-mix ingredients with a large pinch of salt.
Step 2:
Slash the lamb shoulder all over with a sharp knife and rub in the spice mix.
Step 3:
If time allows, marinate the lamb for up to 24 hours; this is not essential.
24 h
Step 4:
Heat the oven to 150C/130C fan/gas 2.
Step 5:
Heat the oil in a large flameproof casserole dish or roasting tin over a medium-high heat.
Step 6:
Add the onions, carrots, and garlic, and sizzle for 5 minutes until the onions and carrots are softened.
5 min
Step 7:
Pour over the stock and bring to the boil.
Step 8:
Nestle the lamb in the pan, cover, transfer to the oven, and roast for 2 hours.
2 h
Step 9:
Uncover and transfer the lamb to a plate using tongs.
Step 10:
Stir the beans, peppers, and olives through the stock in the pan.
Step 11:
Sit the lamb back on top and return to the oven, uncovered, for 1 hour 30 minutes, until the lamb is cooked through.
1 h
Step 12:
Transfer the lamb to a board and shred using two forks.
Step 13:
Stir the parsley through the braised beans before serving.