Spanish-Style Slow-Cooked Lamb Shoulder and Beans

Ingredients

• 2500 glamb shoulder, whole shoulder; slashed all over with a knife
• 1 tbspolive oil, for the casserole
• 2onions, chopped
• 4carrots, chopped
• 1 headgarlic, whole bulb; for the braise
• 500 mlchicken stock
• 1200 gbutter beans, canned, drained; approximately 3 x 400g cans
• 450 groasted peppers, from a jar, drained
• 300 gblack olives
• 4 tbspparsley, fresh, chopped; stirred through beans at the end
• 4 clovegarlic, crushed; for spice rub
• 1 tbsphot smoked paprika, for spice rub
• 4 tbspolive oil, for spice rub
• 1/2 tsprosemary, dried; for spice rub

Method

1. 1

   Mix the 4 crushed garlic cloves, smoked paprika, 4 tbsp olive oil and rosemary with a large pinch of salt to make the spice rub. Slash the lamb all over and rub in the mixture. Marinate for up to 24 hours if time allows.

2. 2

   Heat the oven to 150C / 130C fan / Gas 2. Heat 1 tbsp oil in a large flameproof casserole over medium-high heat. Add the onions, carrots and garlic bulb and sizzle for 5 minutes until softened.

3. 3

   Pour over the stock and bring to the boil. Nestle the lamb in the pan, cover and roast in the oven for 2 hours.

4. 4

   Uncover and lift the lamb to a plate with tongs. Stir the butter beans, roasted peppers and olives through the braising stock. Sit the lamb back on top, then return to the oven uncovered for 1 hour 30 minutes until the lamb is fully cooked through.

5. 5

   Transfer the lamb to a board and shred with two forks. Stir parsley through the braised beans and serve.