Spanish-style slow-cooked lamb shoulder and beans
A hearty Spanish-inspired dish featuring tender braised lamb with butter beans, peppers, and olives, finished with parsley for a complete meal.
Pasos
- 1
Make the spice mix by combining all ingredients with a pinch of salt. Score the lamb shoulder and rub with the spice mix. If time allows, marinate for up to 24 hours, but this is optional.
- 2
Preheat the oven to 150C (130C fan) / Gas 2. Heat the olive oil in a large flameproof casserole. Add the onion, carrots and garlic and sauté for 5 minutes until softened. Pour in the stock and bring to a boil. Nestle the lamb in the pan, cover, and roast in the oven for 2 hours.
- 3
Uncover and transfer the lamb to a plate. Stir in the butter beans, roasted pepper and olives with the stock, place the lamb back on top, and return to the oven uncovered for 1 hour 30 minutes, or until the lamb is tender. Transfer the lamb to a board and shred with two forks. Stir the parsley through the braised beans before serving.
