[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"recipe-84F96CAF-B3ED-459E-945B-0B7F8B0B6A8E":3,"related-84F96CAF-B3ED-459E-945B-0B7F8B0B6A8E":84,"variants-84F96CAF-B3ED-459E-945B-0B7F8B0B6A8E":125},{"status":4,"recipe":5},"ok",{"id":6,"name":7,"description":8,"steps":9,"richSteps":13,"ingredients":14,"ingredientGroups":57,"variantOf":13,"variantNote":13,"prepTime":58,"cookTime":59,"totalTime":60,"servings":61,"difficulty":25,"category":62,"cuisineType":63,"tags":64,"language":71,"mainImage":72,"images":73,"nutrition":74,"creatorName":79,"creatorUsername":80,"creatorIsPublic":81,"createdAt":82,"updatedAt":83},"84F96CAF-B3ED-459E-945B-0B7F8B0B6A8E","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.",[10,11,12],"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.","Preheat the oven to 150C (130C fan) \u002F 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.","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. 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