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Slow-Cooked Lamb Shoulder with Butter Beans

Name: Slow-Cooked Lamb Shoulder with Butter Beans
Total time: 240 min
Yield: 8 servings
Cuisine: Spanish
Ingredients: 2.5kg lamb shoulder; 5 tbsp olive oil; 2 onions, chopped; 4 carrots, chopped; 1 whole bulb garlic plus 4 extra cloves, crushed; 500ml chicken stock; 3 x 400g tins butter beans, drained; 450g roasted red peppers, drained and sliced; 300g pitted black olives; 4 tbsp fresh parsley, chopped; 1 tbsp hot smoked paprika; 1/2 tsp dried rosemary

Melt-in-the-mouth spiced lamb shoulder slow-roasted over smoky butter beans and sweet roasted peppers.

240 min serves 8 Medium Watch

Slow-Cooked Lamb Shoulder with Butter Beans

Ingredients

2.5kg lamb shoulder2.5kg

5 tbsp olive oil500ml

2 onions, chopped3 pack

4 carrots, chopped500g

1 whole bulb garlic plus 4 extra cloves, crushed3 pack

500ml chicken stock10 cubes

3 x 400g tins butter beans, drained3 x 400g

450g roasted red peppers, drained and sliced450g

300g pitted black olives350g

4 tbsp fresh parsley, chopped30g

1 tbsp hot smoked paprika45g

1/2 tsp dried rosemary20g

Method

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.
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.
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.

Cost to cook

serves 8 · I have the cupboard staples

Mostly estimated prices. Full-pack shop cost · about £39.29 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£44.98 est. · serves 8

Ingredients

2.5kg lamb shoulder2.5kg

5 tbsp olive oil500ml

2 onions, chopped3 pack

4 carrots, chopped500g

1 whole bulb garlic plus 4 extra cloves, crushed3 pack

500ml chicken stock10 cubes

3 x 400g tins butter beans, drained3 x 400g

450g roasted red peppers, drained and sliced450g

300g pitted black olives350g

4 tbsp fresh parsley, chopped30g

1 tbsp hot smoked paprika45g

1/2 tsp dried rosemary20g

Method

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.

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.

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.