Spanish-style slow-cooked lamb shoulder & beans

Lamb · Spanish classic.

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

Method

1. Mix together — To make the spice mix, combine all of the ingredients together with a large pinch of salt.
2. Continue cooking — Slash the lamb shoulder all over with a sharp knife and rub in.
3. Marinate — If you have the time, marinate for up to 24 hrs, but this is not essential.
4. Heat the pan — 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.
5. Bring to a boil — 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.
6. Cover and cook — Uncover and transfer the lamb to a plate using tongs.
7. Stir — 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.
8. Continue cooking — Transfer the lamb to a board and shred using two forks.
9. Stir — Stir the parsley through the braised beans before serving.

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