Spanish-style slow-cooked lamb shoulder & beans served in a roasting tin

Spanish-style slow-cooked lamb shoulder & beans

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(1 ratings)

Prep: 20 mins Cook: 3 hrs, 45 mins

Easy

Serves 8-10

Do something different for a Sunday roast with this Spanish-style slow-cooked lamb and beans. It's so much more than the traditional meat and two veg

Nutrition and extra info

Nutrition: Per serving (10)

  • kcal597
  • fat40g
  • saturates15g
  • carbs15g
  • sugars4g
  • fibre7g
  • protein40g
  • salt1g
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Ingredients

  • 2½ kg lamb shoulder
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onions, roughly chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 carrots, roughly chopped
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 garlic bulb, outer layers peeled and cut in half
  • 500ml chicken stock
  • 3 x 400g cans butter beans, drained and rinsed
  • 460g jar roasted red pepper, drained and roughly chopped
  • 300g jar pitted black olives, drained
    Bowl of olives

    Olive

    ol-liv

    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • 4 tbsp chopped flat-leaf parsley

For the spice mix

  • 4 garlic cloves, crushed
  • 1 tbsp hot smoked paprika
  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • ½ tsp dried rosemary
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

Method

  1. To 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.

  2. Heat 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.

  3. Uncover 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.

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