Spanish-style slow-cooked lamb shoulder & beans

Name: Spanish-style slow-cooked lamb shoulder & beans
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 6 servings
Ingredients: 2½ kg Lamb Shoulder; 1 tblsp Olive Oil; 2 chopped Onion; 4 Chopped Carrots; 1 Garlic Bulb; 500 ml Chicken Stock; 1200 g Butter Beans; 450 g Roasted pepper; 300 g Black Olives; 4 tablespoons Parsley; 4 Cloves Crushed Garlic; 1 tablespoon Hot smoked paprika; ½ teaspoon Rosemary

65 min · Serves 6 · By TheMealDB Import

High Protein
Spanish
Lamb
Dinner

Spanish, Lamb

Adapted from bbcgoodfood.com

Ingredients

For 6 servings

2½ kgLamb Shoulder
1 tblspOlive Oil
2 choppedOnion
4 ChoppedCarrots
1 Garlic Bulb
500 mlChicken Stock
1200 gButter Beans
450 gRoasted pepper
300 gBlack Olives
4 tablespoonsParsley
4 Cloves CrushedGarlic
1 tablespoonHot smoked paprika
½ teaspoonRosemary

Method

Prep 25 min · Cook 40 min

1To 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.
2Heat 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.
3Uncover 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.