Spanish-style slow-cooked lamb shoulder & beans

Name: Spanish-style slow-cooked lamb shoulder & beans
Prep time: 50 min
Cook time: 3 h 35 min
Total time: 4 h 25 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 5.5 lb lamb shoulder; 1 tbsp olive oil; 2 onions; 4 carrots; 1 garlic bulb; 2 cups chicken stock; 2.6 lb butter beans; 1 lb roasted pepper; 11 oz black olives; ¼ cup parsley; 4 cloves garlic; 1 tbsp hot smoked paprika; ¼ cup olive oil; ½ tsp rosemary

A weekend Spanish dinner. Ready in about 4 hours 25 minutes. Difficulty: more effort.

50 minPrep (about)
3 hr 35 minCook (about)
4 hr 25 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 5 people +

Changed from 4 to 5 people · Back to 4

Main ingredient

6.9 lb lamb shoulder

Fresh & other

3 onions
5 carrots
1 garlic bulb
2 ¾ cups chicken stock Shopping tip: Chicken broth (carton or can), or a chicken bouillon cube in hot water.
3.3 lb butter beans Shopping tip: Lima beans (UK: butter beans), canned or dried.
1.2 lb roasted pepper
13 oz black olives
5 cloves garlic

Sauces & oils

1 ½ tbsp olive oil
¼ cup + 1 tbsp olive oil

Spices & seasonings (3): parsley, hot smoked paprika, rosemary

¼ cup + 1 tbsp parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.
1 ½ tbsp hot smoked paprika
¾ tsp rosemary Shopping tip: Dried rosemary is fine here.

How to make it

Steps in our own plain words.

To make the spice mix, mix all of the ingredients together with a big pinch of salt.
Slash your lamb shoulder all over using a sharp knife and rub in.
If you have your time, marinate.
Keep going for up.
Do it to 24 hrs, but this isn't essential.
Turn the oven on to 300°F (275°F for a fan oven).
Heat the oil in a large flameproof baking dish or roasting tin over medium-high heat.
Add the garlic, carrots and onions and sizzle for 5 mins till the onions and carrots are softened.
Pour over the stock.
Bring to the boil.
Nestle the lamb in the pan.
Cover.
Move to the oven.
Roast for 2 hrs, uncover.
Move the lamb to a plate using tongs.
Stir the olives through the stock, peppers and beans in your pan, sit the lamb back on top.
Return to oven, uncovered, for 1 hr 30 mins till the lamb is cooked through.
Move the lamb to a board.
Shred using two forks.
Mix your parsley through the braised beans before serving.