Spanish · Lamb

Spanish-style slow-cooked lamb shoulder & beans

Name: Spanish-style slow-cooked lamb shoulder & beans
Cook time: 3 h 35 min
Total time: 3 h 35 min
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

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Ingredients

Lamb Shoulder5½ lb
Olive Oil1 tblsp
Onion2 chopped
Carrots4 Chopped
Garlic Bulb1
Chicken Stock2 cups
Butter Beans2¾ lb
Roasted pepper1 lb
Black Olives10½ oz
Parsley4 tablespoons
Garlic4 Cloves Crushed
Hot smoked paprika1 tablespoon
Olive Oil4 tablespoons
Rosemary1/2 teaspoon

Instructions

1
To make the spice mix, combine all of the ingredients together with a large pinch of salt.
2
Slash the lamb shoulder all over with a sharp knife and rub in.
3
If you have the time, marinate for up to 24 hrs, but this is not essential.
4
Heat the oven to 150C/130C fan/gas 2.
5
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.
6
Pour over the stock, then bring to the boil.
7
Nestle the lamb in the pan and cover, then transfer to the oven and roast for 2 hrs.
8
Uncover and transfer the lamb to a plate using tongs.
9
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.
10
Transfer the lamb to a board and shred using two forks.
11
Stir the parsley through the braised beans before serving.