Spanish-Style Slow-Cooked Lamb Shoulder & Beans
Tender, fall-apart lamb shoulder slow-roasted over a hearty bed of butter beans, roasted peppers, and olives. A deeply flavourful one-pot dish inspired by the rustic cooking of Spain.
Ingredients
-
Lamb Shoulder⚖ 2.5 kg None
-
Butter Beans⚖ 1.2 kg None
-
Olive Oil⚖ 54.4 g 💧 59.2 ml 🥄 4 tbsp
-
Chicken Stock⚖ 505 g 💧 500 ml 🥛 2⅛ cup
-
Olive Oil⚖ 15 g 💧 16.3 ml 🥄 1⅛ tbsp
-
Carrots⚖ 320 g 🥕 4 pcs
-
Roasted pepper⚖ 450 g 3 pcs
-
Onion⚖ 300 g 🧅 2 pcs
-
Garlic⚖ 20 g 🧄 4 pcs
-
Rosemary⚖ 15 g 💧 30 ml 🥄 2 tbsp
-
Parsley⚖ 53.2 g 2⅛ pcs
-
Garlic Bulb⚖ 5 g 🧄 1 pcs
Also in this recipe
- Black Olives 300 g
- Hot smoked paprika 1 tbsp
Total nutrition
9074 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- To make the spice rub, combine the crushed garlic, hot smoked paprika, rosemary, 4 tablespoons of olive oil and a generous pinch of salt. Slash the lamb shoulder all over with a sharp knife and rub the mixture thoroughly into the meat. If time allows, marinate for up to 24 hours in the fridge, though this step is not essential.
- Heat the oven to 150°C (130°C fan / gas 2). Warm 1 tablespoon of olive oil in a large flameproof casserole dish or roasting tin over a medium-high heat. Add the chopped onions, carrots and the whole garlic bulb and sizzle for about 5 minutes until softened. Pour in 500 ml of chicken stock and bring to the boil. Nestle the rubbed lamb shoulder into the pan, cover tightly and transfer to the oven. Roast for 2 hours.
- Carefully remove the dish from the oven and lift the lamb onto a plate using tongs. Stir 1,200 g of butter beans, 450 g of roasted peppers and 300 g of black olives into the stock in the pan. Sit the lamb back on top of the beans, uncovered, and return to the oven for a further 1 hour 30 minutes, until the lamb is completely cooked through and tender.
- Transfer the lamb to a board and shred the meat using two forks. Stir 4 tablespoons of freshly chopped parsley through the braised beans, then serve the shredded lamb on top.
Source:
TheMealDB
✨ Sign up to rate this recipe and get a personalized feed